Yellow Rice and Chicken
Katheryn Bowyer
ingredients
- 3-pounds chicken
- 1/2 cup olive oil
- 1 medium onion, chopped
- 1/2 medium green pepper, chopped
- 1 large ripe tomato, peeled, seeded and chopped
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco
- Pinch saffron
- 1 cup hot chicken broth
- 1/4 cup white wine
- 1 sprig parsley
- 2 cups short grain rice
- 2 1/4 cups chicken broth
- Leseur peas
- Pimento
- Dry white wine
directions
- 1
In large skillet heat oil and slowly sauté chicken until pale golden in color. Remove to casserole.
- 2
To the drippings in the skillet add the onion and green pepper. Sauté until transparent. Add the tomato, garlic, lemon juice, bay leaf, salt and Tabasco. Mix well and cook until mushy.
- 3
Dissolve saffron in 1 cup chicken broth and combine with 1/4 cup wine. Pour into skillet, add parsley and stir well. Pour mixture over chicken in the casserole. Cover and cook until chicken is tender (15 minutes). Add rice and stir to distribute evenly in casserole. Add the 2 1/4 cups of chicken broth; stir carefully once; bring to a boil, cover and place in preheated 325° oven for only 20 minutes.
- 4
Remove from oven. Garnish with peas and pimento. Sprinkle with wine. Cover and allow to stand for 15 minutes before serving.
Source: Clarita's Cocina
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