Chicken and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken (2 to 3 pounds) | |
| Cut into serving pieces | ||
| ¼ | cup | Fat |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 1 | large | Tomato, chopped |
| 3 | cups | Hot water |
| 1 | cup | Uncooked rice |
| 1 | tablespoon | Minced parsley |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Saffron |
| 1 | Bay leaf | |
Directions
1. Rinse chicken and pat dry with absorbent paper.
2. Heat fat in a skillet over medium heat. Add onion and garlic; cook until onion is tender. Remove with a slotted spoon. set aside.
3. Put chicken pieces, skin side down, in skillet. Turn to brown pieces on all sides.
4. When chicken is browned, add tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork.
Larry Bibich