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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Easy one pan dish, serve with sourdough bread and corn on the cob. Ingredients:
1 (2 1/2 lb) frying chicken, cut up |
1 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
2 tablespoons olive oil or 2 tablespoons other oil |
2 slices bacon, diced |
1 small onion, chopped |
2 garlic cloves, minced |
1 green pepper, cut into 1 inch pieces |
1 cup long grain rice, uncooked |
1 tomato, diced |
2 1/2 cups chicken broth (or less) |
1/4 teaspoon saffron (optional) |
salt (optional) |
Directions:
1. Rinse chicken parts and pat day.
2. Combine the paprika, cayenne and pepper; rub into chicken.
3. Heat oil in a large, heavy pot.
4. Brown chicken quickly and then remove.
5. In same pot, sauté the bacon, onion, garlic and pepper until softened slightly.
6. Pour off all but 2 tbsp fat.
7. Add rice.
8. Stir and cook for few minutes.
9. Stir in the tomato, chicken broth, saffron and salt.
10. Add the chicken pieces.
11. Bring to a boil and then lower the heat to a simmer.
12. Cover and cook for 30 minutes over medium heat.
13. Serve.
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