Spanish Chicken With Rice Recipe
Ingredients
| Instant minced onion | 1/2 Cup (16 tbs) | |
| 1/4 cup sweet pepper flakes | ||
| Water | 2/3 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| 1 broiler-fryer chicken, cut into serving pieces | ||
| Tomatoes | 1 Can (10oz), broken | |
| Ham | 1/2 Cup (16 tbs), chopped | |
| Stuffed olives | 1/4 Cup (16 tbs), sliced | |
| Salt | 2 1/2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| Boiling water | 3 Cup (16 tbs) | |
| 1 cup raw, regular cooking rice | ||
| Frozen green peas package | 1 , thawed | |
Directions
MAKING
1. Rehydrate onion and pepper flakes in water for ten minutes
2. In a large saucepan, heat oil and brown chicken in it on all sides; add onions and pepper and saute ????
3. Add tomatoes ham, olives and seasonings to it and stir gently to bledn them all; add the lid on and allow to simmer for ten minutes
4. Add boiling water and rice to it and simmmer for another twenty minutes or more till chicken is tender
5. Add peas and cook for another five minutes; remove into a serving casserole
SERVING
Garnish with pimento strips and serve
1. Rehydrate onion and pepper flakes in water for ten minutes
2. In a large saucepan, heat oil and brown chicken in it on all sides; add onions and pepper and saute ????
3. Add tomatoes ham, olives and seasonings to it and stir gently to bledn them all; add the lid on and allow to simmer for ten minutes
4. Add boiling water and rice to it and simmmer for another twenty minutes or more till chicken is tender
5. Add peas and cook for another five minutes; remove into a serving casserole
SERVING
Garnish with pimento strips and serve
Chef
