| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Ethnic, Easy, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
|
Frying chicken cut up |
| 1 |
|
Small onion chopped |
| 1 |
|
Clove garlic minced |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Tomato sauce |
| 1/8 |
ts |
Saffron (powdered) |
| 2 1/2 |
c |
Chicken broth |
| 1 |
c |
Uncooked rice |
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.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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