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Add a photoServings: 4
Ingredients
- 30 ml /2 Tbsp oil
- 900 gm -1.5kg/2-3 lb chicken, cut into 8 pcs and skinned if you like
- Â Â 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
- Â Â 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 69 | 45% |
| Total Fat 7.8g | 10% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 770mg | 22% |
| Total Carbs 19.14g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 10.14g | 7% |
| Protein 5.16g | 8% |
