 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This comes from The Kitchen Companion cookbook. It's set up as a calendar with recipes for every month of the year. This was in March. Haven't made it yet bcz I haven't justified the cost of the saffron yet. Ingredients:
2 tablespoons olive oil |
3 lbs skinless chicken, cut up |
salt and pepper |
1 onion, finely diced |
1 garlic clove, crushed |
2 teaspoons paprika |
8 tomatoes, skinned and chopped |
1 1/4 cups long-grain rice |
3 1/2 cups good quality chicken stock |
1/4 teaspoon powdered saffron (or large pinch of saffron strands) |
1 cup frozen peas |
2 tablespoons chopped fresh parsley |
Directions:
1. If you are starting with a whole chicken, cut it up before you start the recipe.
2. Cut the chicken in half lenghtways down the breastbone and through the backbone.
3. Cut the halves in half again, slitting between the leg joint diagonally up and around the breast joint.
4. Cut away the drumsticks from the leg thigh joint and the wings from the breast joint to make 8 pieces.
5. Remove the skin by pulling and cutting with a sharp knife.
6. Heat the oil in a large flameproof casserole dish and fry the chicken pieces for about 5 minutes until browned.
7. Season, remove from the dish and set aside.
8. Add the onion and garlic to the dish and fry gently for 5 minutes until soft but not browned.
9. Stir in the paprika and fry for 30 seconds.
10. Add the tomatoes and cook for 10 minutes until slightly thickened.
11. Stir in the rice, chicken stock, saffron and chicken.
12. Bring to a boil, then cover and simmer gently for about 15 minutes.
13. Add the peas and parsley and simmer for a further 5 minutes until the rice is tender and the liquid has been absorbed.
|
|