Frank's Recipes! Chicken with Saffron and Peas

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Chicken with Saffron and Peas

30 mL 2 tablespoon oil
900g-1.5kg 2-3 lb chicken, cut into 8 pieces and skinned if desired
salt and pepper
1 small onion, finely chopped
10 mL 2 tsp paprika
1 clove garlic, crushed
8 tomatoes, pelled, seeded and chopped
300g 10oz rice (uncooked)
700 mL 1 1/4 pints boiling water
large pinch saffron or 1.25 mL 1/4 tsp ground saffron
180g 6 oz frozen peas
30 mL 2 tablespoon chopped parsley

Serves 4

Heat the oil in a large frying pan. Season the chicken with salt and pepper and place it in the hot oil, skin side down first. Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside.

Add the onions to the oil and cook slowly until softened but not colored. Add the paprika and cook about 2 minutes, stirring frequently until the paprika loses some of its red color. Add the garlic and the tomatoes. Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the tomatoes. The mixture should be of dropping consistency when done. Add the rice, water, and saffron and stir together. Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly, and cook for about 20 minutes. Remove chicken and add the peas and parsley. Cook a further 5 to 10 minutes, or until rice is tender. Combine with the chicken to serve.