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Categories:
chicken cooking oil long grain rice onion clove garlic water tomatoes instant chicken salt thread saffron pepper frozen peas pimento
Viewed: 34 - Published at: 4 years agoIngredients
- 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
- 2 Tbsp. cooking oil
- 1 1/2 c. long grain rice
- 1 c. chopped onion
- 2 clove garlic, minced
- 3 c. water
- 1 (7 1/2 oz.) can tomatoes, cut up
- 1 Tbsp. instant chicken bouillon granules
- 1 tsp. salt
- 1/4 tsp. thread saffron, crushed
- 1/4 tsp. pepper
- 1 c. frozen peas
- 1 (2 oz.) can sliced pimento, drained and chopped
Method
- Sprinkle chicken lightly with salt.
- In a 12-inch skillet brown chicken in hot oil about 15 minutes.
- Remove chicken from skillet.
- In the remaining pan drippings cook and stir rice, onion and garlic until rice is golden.
- Add water, undrained tomatoes, bouillon granules, salt, saffron and pepper.
- Bring to boiling; stir well.
- Arrange chicken atop rice mixture.
- Cover and simmer 30 to 35 minutes or until chicken is tender.
- Stir in peas and pimiento; cover and cook 5 minutes more.
- Makes 6 servings.
