Spanish chicken with rice
Yield: 8 Servings
Ingredients:
- 8 Chicken pieces Seasoned flour for coating
- 4 tb Olive or peanut oil
- 1 cl Garlic crushed
- 2 Onions sliced
- 1 Bay leaf
- 425 g Can tomatoes
- 1 tb Tomato paste
- 1 Green capsicum sliced
- 1 1/2 c Rice
- 1/2 ts Saffron or 1/2 ts tumeric
- 3 c Boiling chicken stock
- 1 c Frozen peas
Instructions:
Salt and pepper Black olives to garnish Coat chicken in seasoned flour. heat oil and cook chicken over a moderate heat in a large frying pan until golden. Remove from pan and set aside. Add garlic and onion to the pan and cook for 2 minutes. Add bay leaf tomatoes and their juice tomato paste and capsicum slices. Add rice stir to blend and cook for 2 minutes. Add saffron or tumeric to boiling stock. Return chicken to pan and pour boiling stock over it. Cover and cook over a low heat for 30-35 minutes and season to taste. Add extra boiling stock if required. When chicken and rice are almost cooked add peas and cook for 5 minutes. Garnish with olives just before serving. From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
