Receta Chicken With Saffron And Peas
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 4

Ingredientes

30 ml /2 Tbsp oil
900 gm -1.5kg/2-3 lb chicken, cut into 8 pcs and skinned if you like salt and pepper
1 sm onion, finely minced
10 ml /2 tsp paprika
1 clv garlic, crushed

8 x tomatoes, peeled, seeded and minced
300 gm /10z rice (uncooked)
700 ml /1 1/4 pints boiling water large healthy pinch saffron or possibly 1.25 mL/1/4 tsp grnd saffron
180 gm /6 ounce frzn peas
30 ml /2 Tbsp minced parsley

Heat the oil in a large frying pan. Season the chicken with salt and pepper and place it in the warm oil, skin side down first. Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside. Add in the onions to the oil and cook slowly till softened but not colored. Add in the paprika and cook about 2 min, stirring frequently till the paprika loses some of its red color. Add in the garlic and the tomatoes. Cook the mix over high heat for about 5 min to evaporate the liquid from the tomatoes. The mix should be of dropping consistency when done. Add in the rice, water, and saffron and stir together. Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly, and cook for about 20 min. Remove chicken and add in the peas and parsley. Cook a further 5 - 10 min, or possibly till rice is tender. Combine with the chicken to serve.
Prep time: 20 - 25 min
Cooking Time: 25 - 35 min
Saffron is frequently used in Spanish recipes. While it is expensive, it gives rice and sauces a rich golden brown color and delicate taste.