Spanish Chicken And Rice Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Cooking oil | 2 Tablespoon | |
| Long grain rice | 1 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Water | 3 Cup (16 tbs) | |
| 1 8-ounce can tomatoes, cut up | ||
| 1 tablespoon instant chicken bouillon granules | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Saffron | 1/4 Teaspoon, crushed | |
| Frozen peas | 1 Cup (16 tbs) | |
| 1 2-ounce can whole pimientos, cut in strips | ||
Directions
Sprinkle chicken lightly with salt.
In 12-inch skillet brown chicken in hot oil about 15 minutes.
Remove chicken from pan.
In drippings remaining in pan, cook rice, onion, and garlic till rice is golden.
Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.
Bring to boiling; stir well.
Arrange chicken atop rice mixture.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Add peas; cover and cook 5 minutes more.
Garnish with pimiento strips.
In 12-inch skillet brown chicken in hot oil about 15 minutes.
Remove chicken from pan.
In drippings remaining in pan, cook rice, onion, and garlic till rice is golden.
Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.
Bring to boiling; stir well.
Arrange chicken atop rice mixture.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Add peas; cover and cook 5 minutes more.
Garnish with pimiento strips.
Chef
