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60+ Minutes |
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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly
with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and
butter until foaming. Add the chicken in batches, skin side down. Brown
both sides of the chicken, until evenly golden.
3. Remove chicken to a warm platter and reserve.
4. Add more olive oil and saute the onion, garlic, and green pepper.
5. Add the rice and stir for five minutes. Add the tomatoes.
6. Steep the saffron in the hot chicken stock for a few minutes.
7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to the
pan. Mix well; arrange the chicken pieces on the top of the rice.
8. Cover and cook over low heat until the rice and chicken are tender,
about 40 minutes.
Contributor: Esther Pérez Solsona
| Ingredients:
4 chicken breasts, halved
1 Pound(s) pimentos, chopped
1/4 Teaspoon(s) salt
1/3 Teaspoon(s) md. onion, chopped
1/3 Teaspoon(s) paprika
3/4 Cup(s) stuffed olives, diced
2 bay leaves
1 small crushed tomatoes
3 a few strands of saffron, crumbled
1 1/2 Cup(s) frying chicken, 3 pounds
1 1/2 Pinch(s) blanched almonds, finely chopped
1 Package(s) frozen peas
1 medium green peas, frozen
2 Tablespoon(s) dry sherry
1 Tablespoon(s) butter
1 green bell pepper, cut in 1-inch squares |
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