Yellow Rice and Chicken
Alison
ingredients
- 6-8 chicken breasts, boned and skinned
- 1/4-1/2 cup olive oil
- 1 medium onion, finely chopped
- 1/2 medium green pepper, finely chopped
- 1 large ripe tomato, seeded and petite diced
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon hot sauce
- pinch toasted saffron
- 1 cup hot chicken broth
- 1 sprig parsley
- 2 cups long grain rice, cooked
- 2 1/4 cup chicken broth
- 1/4 cup green peas
- 1 beer
- 1 pimento, cut into strips
directions
- 1
1. Cut chicken into pieces and brown in olive oil; saute slowly until pale golden in color
- 2
2. Remove chicken and place in casserole dish with cover
- 3
3. In saute pan, add onion and green pepper to drippings; saute until translucent
- 4
4. Add tomato, garlic, lemon juice, bay leaf, salt and hot sauce; mix well and cook until soft
- 5
5. Dissolve toasted saffron in 1 cup hot chicken broth
- 6
6. Pour into saute pan and add parsley
- 7
7. Stir well
- 8
8. Pour mixture over chicken in casserole
- 9
9. Cover and cook until chicken is tender; approximately 15 minutes
- 10
10. Add rice and stir to distribute evenly in casserole
- 11
11. Add 2 1/4 cups chicken broth; stir carefully
- 12
12. Bring to a boil; cover
- 13
13. Place in preheated oven at 350° for 20 minutes
- 14
14. Remove from oven and pour 1/2 can of beer over chicken and rice; immediately cover
- 15
15. Let stand for 15-20 minutes
- 16
16. Garnish with peas and pimento
notes
This dish pairs well with plantains sprinkled with sugar
Source: family member
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