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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Spanish dish Ingredients:
1 (3 lb) chicken (1 . 2 kg) |
8 tablespoons butter (or 115 g) |
2 large tomatoes, peeled, seeded and chopped |
1 sweet green pepper, seeded and sliced |
1 medium onion, coarsely chopped |
3 garlic cloves, coarsely chopped |
4 cups chicken broth |
3 saffron threads |
2 cups uncooked rice |
salt |
pepper |
paprika |
Directions:
1. Boil chicken in water to cover until almost tender, about 25 minutes. Cut chicken into small pieces and brown in butter for 5 minutes over low flame. Place the browned chicken in a casserole. Add tomatoes, pepper, onion, and garlic to the cooking butter. Cook for five minutes over low flame. Add chicken broth and saffron and boil for five minutes then add rice and cook covered, low flame, for 30 minutes or until rice is tender. Place in casserole over chicken. Serve.
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