| 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 <micrurus@dragnet.com.au>
A Message from our Provider:
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