Spanish Chicken with Rice

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Sep. 23, 2011

Ingredients

Frying chicken 2 1/2 Pound , cut up (1 Bird)
Salt To Taste
Olive oil 3 Tablespoon
Onion 1 Large , chopped
Garlic 1 Clove (5 gm) , minced
Green pepper 1 Medium , chopped
Canned tomatoes 19 Ounce (1 Can Of 1
Sherry 1/3 Cup (5.33 tbs)
Pepper 1/4 Teaspoon
Ground saffron 1 Pinch
Paprika 1/2 Teaspoon
Whole cloves 2
Bay leaf 1 , crumbled
Water 1 Cup (16 tbs)
Uncooked long grain rice
Cooked peas 1 Cup (16 tbs)
Pimiento 1 , chopped

Directions

GETTING READY

1) Season the chicken pieces thoroughly with salt.

MAKING

2) In a heavy skillet, saute the chicken pieces in oil, until browned.

3) Stir in the onion, garlic and green pepper; saute for another 5 minutes, or until browned.

4) Stir in rest of the ingredients except rice, peas, and pimiento; cover and simmer for 15 minutes.

5) Stir in the rice, stir constantly and bring to a boil.

6) Cover and simmer for about 30 minutes.

7) Top with the cooked peas and chopped pimiento.

SERVING

8) Serve the Spanish Chicken with Rice, immediately on a serving platter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 701Calories from Fat 329

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 366 mg15.25%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet