Print This Recipe Written by Chacha on Jun 28th, 2012 in Chicken broth, Main Dish, Meats, Onions, Peppers, Poultry, Recipe, Rice & Grains, Spanish, Tomatoes | No Comments

Servings:  4


  • A generous pinch toasted saffron threads (Note: You can use 1/2 teaspoon turmeric powder or 1/2 teaspoon bijol if saffron is not available. The recipe will taste as good and you will get the yellow color called for. Bijol is a condiment found in stores catering to Hispanics.)
  • 1/4 cup hot chicken broth (preferably homemade)
  • 1/4 cup good-quality dry white wine
  • 1 whole chicken, cut up into 8 pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups long-grain white rice (preferably not converted)
  • Sweet or smoked Spanish paprika
  • 3 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 small red bell pepper, seeded and finely chopped
  • 1 small Poblano or Banana pepper, seeded and finely chopped
  • 2 large Plum tomatoes, chopped
  • 4 large cloves garlic, smashed, peeled and finely chopped
  • 1/3 cup chopped cilantro (leaves only)
  • 1 tablespoon freshly squeezed lemon juice
  • Crushed red pepper, to taste
  • 1/4 cup pimento stuffed olive
  • 1 tablespoon capers
  • 1 bay leaf
  • 1/2 cup spaghettis, cut into 3-inches pieces
  • 1 cup fresh or frozen sweet peas
  • 3 cups good-quality chicken broth or water

Special equipment

  • A 6 qt. saucepan with a tight-fitting lid


If using saffron instead of turmeric or bijol, dissolve the toasted saffron in the hot chicken broth. Combine with the wine. Set aside.

Season chicken well with salt, pepper and paprika. Set aside.

Put the rice in a bowl and cover with hot water by 2 inches. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Drain rice in fine-mesh strainer. Set aside.

Heat 2 tablespoons butter and olive oil in the saucepan over medium-high heat. Brown chicken pieces until golden brown. Remove chicken to a platter.

Add the onions, celery, garlic and peppers to pan drippings. Sauté until onion is transparent. Add the tomatoes, cilantro, lemon juice, crushed red pepper, olive, capers and bay leaf. Season well with salt and pepper. Mix well and cook about 5 minutes.

Return the chicken pieces and any juices that collected on the plate to saucepan. Add the saffron wine-broth mixture or turmeric or bijol. Cover. Cook at low heat 15 minutes.

Meanwhile, in a small saucepan heat the 1 tablespoon butter over medium heat. Add pasta and brown until golden, remove to a plate and reserve.

Add pasta, rice, peas and broth or water to the chicken. Stir so rice is distributed evenly in the pan (Note: Rice should not be exposed. It should be below the liquid. So it cooks evenly). Taste and add extra salt and/or black pepper only if required. Bring to a boil. Cover. (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce the heat to the lowest setting possible and cook for 20 minutes.

Remove the pan from heat. Let rest 5 minutes. Turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve.

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