| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Poultry, Rice | 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 |
| Salt and pepper | ||
| Black olives to garnish |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 19:14:54 +-1000 From: Melinda Irvine <[email protected]>
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