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Ingredients
- 1/4 c. Spanish extra virgin olive oil
- 1 1/2 sm. chickens (3 1/2 lb.) cut into quarters
- 1 med. onion, finely minced
- 1/2 med. green pepper, finely minced
- 2 cloves garlic, chopped
- 1 lg. ripe tomato, peeled, seeded and minced
- 1 teaspoon fresh lemon juice
- 1 bay leaf
- 1 teaspoon minced parsley
- 1 teaspoon salt
- 1/4 teaspoon warm sauce
- Generous healthy pinch saffron
- 3 1/2 c. chicken stock
- 2 c. long grain rice
- 1 can tiny French style peas, heated
- 1 can pimento, cut in thin strips
- Parsley sprigs
Directions
- Heat 2 Tbsp. oil over moderate heat in heavy non-iron 10 inch frying pan till warm (not smoking). Cook chicken 2 or possibly 3 pcs at a time till pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover. Adjust heat to moderately high. Add in onion, green pepper and garlic to warm drippings in pan; cook, stirring till onion turns gold. Stir in tomato, blend and spoon mix over chicken. Add in lemon juice, bay leaf, minced parsley, salt and warm sauce. Add in saffron to 1 1/4 c. of stock, bring to a boil and simmer 5 min. Add in to chicken, cover casserole and simmer over low heat till chicken is tender, 15 to 20 min. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and add in to chicken. Add in rice, bring to a boil once more, then cover casserole tightly and transfer to oven. Bake for 20 min (till rice is tender and liquid is absorbed). Uncover and garnish with peas, pimento and parsley sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4281g | |
| Calories 6305 | |
| Calories from Fat 3047 | 48% |
| Total Fat 339.34g | 424% |
| Saturated Fat 88.76g | 355% |
| Trans Fat 0.0g | |
| Cholesterol 1388mg | 463% |
| Sodium 6221mg | 259% |
| Potassium 6321mg | 181% |
| Total Carbs 388.19g | 104% |
| Dietary Fiber 36.6g | 122% |
| Sugars 35.92g | 24% |
| Protein 401.84g | 643% |
