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Categories:
chicken salt lime olive oil onion green pepper red pepper garlic tomato sauce ground cumin bay leaf white wine beer sherry chicken stock Valencia Rice threads frozen sweet peas
Viewed: 44 - Published at: 7 years agoIngredients
- 1 (3 pound) chicken cut into 8 pieces, skin removed
- Salt and pepper
- 1 lime, juiced
- 1/2 cup pure Spanish olive oil
- 1 onion, small dice
- 1 green pepper, small dice
- 1 roasted red pepper, small dice
- 3 cloves garlic, minced
- 1 cup prepared tomato sauce
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup dry white wine
- 12 ounces beer
- 1/2 cup sherry
- 3 cups chicken stock
- 1 1/2 cups Valencia rice, soaked in cold water for 1 hour
- 5 saffron threads
- 1 cup frozen sweet peas
Method
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice.
- In a large casserole or dutch oven, heat the olive oil.
- Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole.
- Cook until translucent.
- Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes.
- Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes.
- Add the stock, bring to a boil, and adjust the seasoning.
- Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time.
- Serve hot.
