Recipe Archives->Casseroles->Chicken Saffron Peas

Chicken with Saffron and Peas
Serves 4

30 mL (2 Tbsp) oil
1-1.5kg (2-3 lb) chicken, cut into 8 pieces 
salt
pepper
1 small onion, finely chopped
10 mL 2 tsp paprika
1 clove garlic, crushed
8 tomatoes, pelled, seeded and chopped
300g (10oz) rice 
700 mL (1 1/4) pints boiling water
large pinch saffron 
175 (6 oz) frozen peas
30 mL (2 Tbsp) chopped parsley

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.

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

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.

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.

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.

Printable version: chicken-saffron-peas.txt.