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Spanish Chicken And Rice

Mexican.Chef's picture
  Broiler-fryer chicken 3 Pound, cut up
  Cooking oil 2 Tablespoon
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 3 Cup (48 tbs)
  Canned tomatoes 8 Ounce, cut up (1 Can)
  Instant chicken bouillon granules 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Saffron 1⁄4 Teaspoon, crushed
  Frozen peas 1 Cup (16 tbs)
  Canned whole pimientos 2 Ounce, cut into strips (1 Can)

Sprinkle chicken lightly with salt.
In 12-inch skillet brown chicken in hot oil about 15 minutes.
Remove chicken from pan.
In drippings remaining in pan, cook rice, onion, and garlic till rice is golden.
Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.
Bring to boiling; stir well.
Arrange chicken atop rice mixture.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Add peas; cover and cook 5 minutes more.
Garnish with pimiento strips.

Recipe Summary

Main Dish

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