Chicken and yellow rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken; cut up* | |
| 2 | tablespoons | Olive oil |
| 1 | Onion; halved, sliced thinly | |
| 2 | Garlic cloves; minced | |
| 1 | can | Tomatoes |
| 4 | cups | Water |
| 3 | Bay leaves | |
| 2 | teaspoons | Salt |
| 2 | cups | Rice; raw |
| 1 | pinch | Saffron |
| 1 | Green pepper; chopped | |
| 4 | ounces | Green peas; small |
| 1 | can | Pimientos; small, sliced |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cornstarch |
Directions
* Use chicken pieces as desired.
Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium-low heat for about 15 minutes. Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add peas and pimientos and cook for 10 more minutes.