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

Servings:  4

Ingredients

  • 1 generous pinch toasted saffron (Note: You can use 1/2 teaspoon bijol if saffron is not available. 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 good-quality dry wine
  • 1/4 cup hot chicken broth (preferably homemade)
  • 1 whole chicken fryer, cut up into 8 pieces
  • Kosher salt, to taste
  • Freshly ground black Pepper, to taste
  • Sweet Spanish paprika, to taste
  • 2 cups long-grain white rice, (preferably not converted)
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 rib celery, chopped
  • 1/2 green bell pepper, seeded and finely chopped
  • 1/2 small red bell pepper, seeded and finely chopped
  • 6 large cloves garlic, finely minced
  • 2 plum tomatoes, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 6 dashes hot sauce (preferably Tabasco)
  • Chopped flat-leaf parsley or cilantro, to taste
  • 1/4 cup pimento stuffed olive
  • 1 tablespoon capers
  • 1 bay leaf
  • 3 cups good-quality chicken broth or water
  • 1 cup fresh or frozen peas (Note: I also add a few jarred artichokes hearts or asparagus spears whenever the price is right instead of the peas. It is delicious!)
  • 1 /2 cup good-quality dry white wine or 6 ounces of a good-quality beer or a 1/4 cup of a good-quality Spanish sherry, for serving

Special equipment

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

Directions

Dissolve the toasted saffron in the hot broth and combine with the ¼ cup wine. Set aside.

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

Put the rice in a bowl and cover with hot water. Stir and leave to soak for 10 minutes. Drain, rinse in cold water and drain again. Set aside

Heat the oil and butter in the saucepan over medium-high heat.

Brown chicken pieces until golden brown. Remove to a plate.

Add onion, celery, peppers and garlic to drippings. Sauté until onion is transparent. Add the tomatoes, lemon juice, hot sauce, chopped parsley or cilantro, olives, capers and bay leaf. Mix well. Season with salt and pepper, to taste. Cook for 5 minutes.

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

Add the rice, peas and broth or water. Stir so rice is distributed evenly in the pan (Note: The rice should not be exposed. It should be below the liquid. So it cooks evenly). Check for seasoning. Adjust 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 lowest point possible and cook for 20 minutes, shaking the pan from time to time so that it does not stick.

Remove the saucepan from the heat. Pour the wine or beer or Sherry. Cover. Allow it to steam for 5 minutes. (Note: The heat will evaporate the alcohol content and only the taste remains.)

Turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve.

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