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Saffroned Rice With Chicken

Southern.Crockpot's picture
Ingredients
  Fryer 1
  Monosodium glutamate 1 Teaspoon
  Salt 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Canned tomatoes 1 Pound (1 Can)
  Saffron rice 6 Ounce (1 Package, Yellow Variety)
  Sliced black olives 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon
Directions

GETTING READY
1) Cut the chicken in serving pieces. Sprinkle pieces with monosodium glutamate, salt to taste and paprika.

MAKING
2) In a skillet, heat the olive oil and add the chicken. Cook till it is browned and remove the chicken from skillet.
3) Put the onion and green pepper in the skillet. Cook till they are tender but not brown.
4) Drain the tomatoes and reserve the liquid.
5) To the reserved liquid, add enough water to make about 2 ½ cups of liquid. Stir liquid into the onion mixture, scraping the brown particles from the skillet’s bottom. Add in the tomatoes, yellow rice and chicken. Bring mixture to boil.
6) Cover the skillet tightly and reduce the heat. Cook on low flame for about 20 minutes. Add the olives and capers. Heat properly.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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