Total Preparation Time: 1.5 hours
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 8
Meal Type: Entree
Ingredients
8 Boneless skinless chicken breasts
2 tsp Salt
Ground pepper to taste
Juice of 2 limes
1/2 cup Spanish olive oil
1 Med onion, finely chopped
1 Med green bell pepper, finely chopped
3-4 cloves Garlic, minced
1 can Crushed tomato
1 tsp Ground cumin
1 Bay leaf
5 c Chicken broth
1 1/2 cup Short grain rice
1/2 tsp Saffron plus 1/4 tsp saffron
1 can Early sweet peas
Preparation
Soak rice for one hour in cold water with 1/2 tsp saffron powder.
Meanwhile, wash the chicken and pat dry. Sprinkle with salt, pepper, and lime juice.
In a large cassarole over med heat, heat the oil then add the onion, green pepper, garlic and chicken and cook 6-8 min. Add the tomatoes, cumin, and bay leaf and cook, stirring for 5 min.
Add the stock and bring to a boil. (It should be somewhat salty since the rice will absorb that later)
Preheat oven to 350. Add the drained rice and if it's not already bright yellow- the additional saffron. Bring to a boil over high heat and cook, uncovered, until most of the water is absorbed and small craters form ontop of the rice (20-25 min)
Remove from heat, add 3/4 c peas, cover and place in oven until the rice is tender (about 20 min). Top with the remaining peas and serve.
Cook's Notes
Nutrition Information