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Ingredientes
- 1 x 4 lb chicken, only legs, thighs, breast and wings, cut in 12
- 3 lrg Tomatoes, peeled,seeded and minced
- 2 x Onions, finely minced
- 2 x Garlic cloves, chopped
- 1 Tbsp. Coriander seed, grnd
- 1/2 tsp Saffron
- 4 Tbsp. Extra virgin olive oil
- 1 x Bay leaf, crushed
- 2 x Bell peppers, finely diced
- 1 c. Kalamata olives, pitted and dices
- 2 c. Chicken broth, preferably homemade
- 2 Tbsp. White raisins, soaked in boiling water 30 min
- 1 lb Long-grain white rice Salt and pepper, to taste Tabasco sauce, to taste
- 1/2 tsp Grnd cumin
Direcciones
- Remove the skin from chicken pcs. Season chicken with salt and pepper.
- Cook in oil. Remove pcs as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add in onions to the oil left in the pan and cook till soft. Add in garlic, bayleaf and grnd coriander. Stir in rice till well coated with the oil. Add in bell peppers and cook a few min. Stir in tomatoes, cumin and saffron. Add in raisins. Return chicken pcs to pan. Pour 2 c. boiling chicken stock.
- Cover pan. Turn down heat and simmer 10 min. Add in olives and continue simmering 10 to 15 min till rice is cooked. Add in some drops of Tabasco.
- Serve warm.
- Serving Ideas : Great for a buffet dinner.
- NOTES : I like to make this chicken in a wok. Recipe based on ELLE FICHES DE CUISINE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 6 servings | |
| Calories 616 | |
| Calories from Fat 306 | 50% |
| Total Fat 34.2g | 43% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.29g | |
| Cholesterol 155mg | 52% |
| Sodium 614mg | 26% |
| Potassium 961mg | 27% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.42g | 4% |
| Protein 53.83g | 86% |
