| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Tomato sauce |
| 1 |
|
Frying chicken cut up |
| 1/8 |
ts |
Saffron (powdered) |
| 1 |
|
Small onion chopped |
| 2 1/2 |
c |
Chicken broth |
| 1 |
|
Clove Garlic; Minced |
| 1 |
c |
Uncooked rice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few
minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again
and simmer for 30 minutes longer, or until all liquid has been absorbed and
chicken is tender.
Recipe by: Shareware RECIPE CLIPPER 1.1
Posted to MC-Recipe Digest V1 #913 by The Meades <kmeade@idsonline.com> on
Nov 17, 1997
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