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home > recipes > meat > chicken with saffron and peas
from New Jersey, USA Chicken with Saffron and Peas Spanish Cooking from Judith Ferguson's "Step by Step Cookbook: Recipes from Around the World" Photo of finished recipe at http://www.internationalrecipesonline.com/recipes/tours/es/images/es1.jpg Serves 4 Prep time: 20 - 25 minutes Cooking time: 25 - 35 minutes Saffron is frequently used in Spanish recipes. While it is expensive, it gives rice and sauces a rich golden color and delicate taste. Ingredients: 30 mL/2 T oil 900g-1.5kg/2-3 lb chicken, cut into 8 pieces and skinned if desired salt and pepper 1 small onion, finely chopped 10 mL/2 tsp paprika 1 clove garlic, crushed 8 tomatoes, pelled, seeded and chopped 300g/10oz rice (uncooked) 700 mL/1 1/4 pints boiling water large pinch saffron or 1.25 mL/1/4 tsp ground saffron 180g/6 oz frozen peas 30 mL/2 T chopped parsley 1. Heat the oil in a large frying pan. Season the chicken with salt and pepper and place it in the hot oil, skin side down first. Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside. 2. Add the onions to the oil and cook slowly until softened but not colored. 3. Add the paprika and cook about 2 minutes, stirring frequently until the paprika loses some of its red color. Add the garlic and the tomatoes. 4. Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the tomatoes. The mixture should be of dropping consistency when done. Add the rice, water, and saffron and stir together. 5. Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly, and cook for about 20 minutes. Remove chicken and add the peas and parsley. Cook a further 5 to 10 minutes, or until rice is tender. Combine with the chicken to serve.

Chicken with Saffron and Peas


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Recipe Alert This is Found in... Photo
(posted March 1, 1998)

from New Jersey, USA

Chicken with Saffron and Peas

Spanish Cooking from
Judith Ferguson's "Step by Step Cookbook: Recipes from Around the World"

Photo of finished recipe at http://www.internationalrecipesonline.com/recipes/tours/es/images/es1.jpg

Serves 4
Prep time: 20 - 25 minutes
Cooking time: 25 - 35 minutes

Saffron is frequently used in Spanish recipes. While it is expensive, it gives rice and
sauces a
rich golden color and delicate taste.

Ingredients:
30 mL/2 T oil
900g-1.5kg/2-3 lb
chicken, cut into 8 pieces and skinned if desired
salt and pepper
1 small
onion, finely chopped
10 mL/2 tsp
paprika
1
clove garlic, crushed
8 tomatoes, pelled, seeded and chopped
300g/10oz
rice (uncooked)
700 mL/1 1/4 pints boiling water
large
pinch saffron or 1.25 mL/1/4 tsp ground saffron
180g/6 oz frozen peas
30 mL/2 T chopped
parsley

1. Heat the oil in a large
frying pan. Season the chicken with salt and pepper and place it in
the
hot oil, skin side down first. Cook over moderate heat, turning the chicken frequently to
brown it lightly. Set the chicken aside.

2. Add the onions to the oil and cook slowly until softened but not colored.

3. Add the
paprika and cook about 2 minutes, stirring frequently until the paprika loses some
of its red
color. Add the garlic and the tomatoes.

4. Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the
tomatoes. The mixture should be of dropping consistency when done. Add the
rice, water, and
saffron and stir together.

5. Return the
chicken to the casserole and bring to the boil over high heat. Reduce to
simmering, cover tightly, and cook for about 20 minutes. Remove
chicken and add the peas and
parsley. Cook a further 5 to 10 minutes, or until rice is tender. Combine with the
chicken to serve.



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from durham, nc, United States wrote:1  0

wonderful recipe
5 starsSeptember 1, 2002


 
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