You are here

Saffron Chicken

foodlover's picture
Ingredients
  Oil 2 Tablespoon
  Chicken 3 Pound, cut into 8 pieces and skinned
  Onion 1 Small, finely chopped
  Paprika 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Tomatoes 8 , peeled, seeded and chopped
  Rice 1 1⁄4 Cup (20 tbs)
  Boiling water 3 Cup (48 tbs)
  Saffron 1 1⁄4 Pinch
  Ground saffron 1⁄4 Teaspoon
  Frozen green peas 3⁄4 Cup (12 tbs)
  Chopped parsley 2 Tablespoon
Directions

MAKING
1) In a large skillet, heat the oil. Place the chicken in the hot oil after seasoning it, skin side down first. Cook the chicken over medium flame, frequently turning it to lightly brown. Set cooked chicken aside.
2) To the oil in the skillet, add the onions and slowly cook till they have softened but not colored.
3) Add the paprika and cook for about 2 minutes, frequently stirring till the paprika loses a little of its red color. Add the tomatoes and garlic.
4) Over high flame, cook the mixture for about 5 minutes in order to evaporate all the liquid from the tomatoes. When done, the mixture should be of dropping consistency.
5) Place the mixture in a Dutch oven to a casserole and add the water, rice and saffron. Stir well.
6) To the casserole, add the cooked chicken and over high flame, bring concoction to a boil. Reduce to low flame, cover tightly and cook for nearly 20 minutes.
7) Remove the chicken and add in the parsley and peas. Cook for another 5 to 10 minutes or till the rice has tendered.

SERVING
8) Serve hot after combining rice with chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

Rate It

Your rating: None
4.192105
Average: 4.2 (19 votes)