Ingredients
- 1 ea. chicken
- salt to taste (optional)
- pepper to taste (optional)
- olive oil
- 4 cloves fresh garlic
- 1 onion
- 225 g diced red bell pepper
- 425 g diced tomatoes
- 7 1/2 g sweet paprika
- 14 g chopped cilantro
- 1 2/5 L chicken stock
- 8 saffron threads or 1 teaspoon food coloring for yellow rice
- 370 g medium or long-grain rice
- 225 g canned peas
Steps
- Cut the chicken into serving pieces and season with salt and pepper.
- Heat olive oil in a large 12-inch skillet or Dutch oven over medium-high heat, then brown the chicken for 6 minutes per side.
- Add the garlic, onion, and red bell pepper, then cook for 5 minutes until softened.
- Stir in the tomatoes, paprika, cilantro, chicken stock, and saffron, then bring the mixture to a boil.
- Add the rice, cover, reduce the heat to low, and simmer for 20 minutes.
- Stir in the peas, cover, and cook for 5 minutes more, until the rice is tender and the chicken reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
Ingredient list based on the Wikibooks Cookbook (CC BY-SA 4.0). Steps and description written by Salefork.
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