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–+ servings
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chicken and yellow rice

Servings: 6
Cost: $

Ingredients

  • 3 lbs fryer chicken cut up
  • 1/2 cup Spanish olive oil
  • 1 medium onion finely chopped
  • 1 large ripe tomato peeled and chopped
  • 1/2 green bell pepper chopped
  • 3 garlic cloves minced
  • 1 tsp lemon juice
  • 2 cups long grain rice
  • 1/2 cup peas
  • 1 bay leaf
  • 1 tbs salt
  • pinch toasted saffron
  • 1 cup hot chicken broth
  • 1/4 cup dry white wine
  • 1 sprig parsley
  • 2 1/4 cup chicken broth in addition to the 1 cup
  • 1 pimento cut into strips

Instructions

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