Spanish Chicken with Rice Recipe
Ingredients
| Chicken | 1 | |
| Salt | 1 To taste | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm) | |
| Green pepper | 1 Medium, chopped | |
| Tomatoes - 2 1/3 cups (1-pound, 3-ounce can) | ||
| Sherry | 1/3 Cup (16 tbs) | |
| Pepper | 1/4 Teaspoon | |
| Ground saffron - pinch | ||
| Paprika | 1/2 Teaspoon | |
| Whole Cloves | 2 | |
| Bay leaf | 1 , crumbled | |
| Water | 1 Cup (16 tbs) | |
| Uncooked long-grain rice - 1 1/4 cups | ||
| Cooked peas - 1 cup | ||
| Pimiento | 1 | |
Directions
GETTING READY
1) Season the chicken pieces thoroughly with salt.
MAKING
2) In a heavy skillet, saute the chicken pieces in oil, until browned.
3) Stir in the onion, garlic and green pepper; saute for another 5 minutes, or until browned.
4) Stir in rest of the ingredients except rice, peas, and pimiento; cover and simmer for 15 minutes.
5) Stir in the rice, stir constantly and bring to a boil.
6) Cover and simmer for about 30 minutes.
7) Top with the cooked peas and chopped pimiento.
SERVING
8) Serve the Spanish Chicken with Rice, immediately on a serving platter.
1) Season the chicken pieces thoroughly with salt.
MAKING
2) In a heavy skillet, saute the chicken pieces in oil, until browned.
3) Stir in the onion, garlic and green pepper; saute for another 5 minutes, or until browned.
4) Stir in rest of the ingredients except rice, peas, and pimiento; cover and simmer for 15 minutes.
5) Stir in the rice, stir constantly and bring to a boil.
6) Cover and simmer for about 30 minutes.
7) Top with the cooked peas and chopped pimiento.
SERVING
8) Serve the Spanish Chicken with Rice, immediately on a serving platter.
Chef
