Chicken With Rice Spanish-Style Recipe
Ingredients
3-lb. chicken, cut up
3 tbsp. flour
1/4 cup olive oil
1/4 cup finely chopped green onions
1/4 cup finely chopped onion
1/2 small clove garlic, finely chopped
1 cup peeled, seeded and finely chopped tomatoes
2 cups hot chicken stock
1 1/2 tsp. salt
1/4 tsp. pepper
Small piece bay leaf
1 clove
1/8 tsp. powdered saffron
2 tbsp. finely chopped parsley
1 cup regular long-grain rice
1 small green pepper, slivered
1/3 cup slivered pimento
1 cup fresh/frozen peas
1/4 cup dry sherry (optional)
Directions
Roll chicken pieces in flour to coat all sides.
Heat oil in large heavy skillet and add chicken.
Brown slowly on all sides.
Push chicken to one side of pan and add green onions, onion and garlic to other side.
Cook gently, stirring, 3 minutes.
Spread chicken pieces out in pan again.
Add tomatoes, chicken stock, salt, pepper, bay leaf, clove, saffron, parsley and rice.
Bring liquid to a boil, turn down heat and sprinkle in green pepper and pimento.
Cover tightly and simmer 30 minutes or until chicken and rice are tender.
Add peas for last 5 minutes of cooking.
Stir in sherry at end of cooking.
Heat oil in large heavy skillet and add chicken.
Brown slowly on all sides.
Push chicken to one side of pan and add green onions, onion and garlic to other side.
Cook gently, stirring, 3 minutes.
Spread chicken pieces out in pan again.
Add tomatoes, chicken stock, salt, pepper, bay leaf, clove, saffron, parsley and rice.
Bring liquid to a boil, turn down heat and sprinkle in green pepper and pimento.
Cover tightly and simmer 30 minutes or until chicken and rice are tender.
Add peas for last 5 minutes of cooking.
Stir in sherry at end of cooking.
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