GREAT
CHICKEN RECIPES
MEXICAN
CHICKEN RECIPE
1.5
kg (3 lb.) chicken (or chicken pieces)
1-teaspoon
salt
1-teaspoon
paprika
˝
cup oil
30
g (1 oz.) butter
1-teaspoon
saffron
1
cup Long-grain rice
3
cups chicken stock (or water and 3 chicken stock cubes)
1
Bay leaf
1
red pepper
60
g (2 oz.) black olives
1-cup
peas
Cut
chicken into serving pieces.
Season
the chicken with salt and paprika.
Heat
oil and sauté the chicken pieces until brown. Remove the chicken from pan and
drain of the oil.
Melt
butter in pan, add saffron and washed, uncooked rice.
Cook
a few minutes whilst stirring.
Add
stock, then cover and simmer for 10 minutes.
Return
the chicken to pan, add bay leaf and chopped red pepper- then cover and simmer
for 30 to 35 minutes or, until the chicken is tender.
About
15 minutes before the end of the cooking time, add the peas and olives, and
stir in gently.
Serves
4.
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