chicken and yellow rice


chicken and yellow rice

Servings: 6



  1. In a large oven proof saucepan with a tight fitting lid brown chicken until golden
  2. Remove chicken and set aside
  3. Add onion and green pepper to drippings in skillet, saute until transparent
  4. Add tomato, garlic, lemon juice, bay leaf, salt and mix well.
  5. Dissolve the saffron into the hot chicken broth (1 cup) and combine with 1/4 cup wine
  6. Pour into skillet and add parsley
  7. Add chicken to skillet and cook over medium heat 15 min
  8. Add rice and stir in the 2 /4 cups chicken broth, bring to a boil
  9. Cover and place in a preheated 325 oven for 20 min.
  10. Alternately, you may reduce heat to simmer and continue to cook 20 min over stove
  11. Once rice is tender, garnish with peas and pimento and sprinkle with lots of dry wine. Allow to set 15 minutes before serving
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