Zandy595
DIS Veteran<br><font color=green>The other day I f
- Joined
- Nov 5, 2000
- Messages
- 10,824
Just tried this recipe the other day and LOVED it. Even DS(9) told me to make it again.
3 cups chicken broth
1/4 tsp. saffron
1 2 1/2 lb. chicken, cut into 8 pieces
4 Tbsp. olive oil
1 tsp. paprika
1/2 tsp. minced garlic
1/2 tsp. oregano
1 large onion, chopped (I used 1/2 of a big Vidalia)
12 oz package of sliced mushrooms
1 15 oz can of diced tomatoes
1 1/2 cups white rice, uncooked
1/2 tsp. salt
pepper to taste
Bring chicken broth and saffron to a boil. Set aside.
Coat chicken pieces with mixture of 1 Tbsp. oil, paprika, garlic, and oregano. Heat remaining 3 T. oil in a large skillet. Brown chicken pieces. Set chicken aside on a platter.
Saute onion and mushrooms in skillet until onion is almost soft. Stir in tomatoes, salt & pepper. Add rice and toss until coated.
Add chicken broth and chicken pieces. Bring to a boil, lower heat, cover and simmer until rice has absorbed liquid (about 25 minutes).
3 cups chicken broth
1/4 tsp. saffron
1 2 1/2 lb. chicken, cut into 8 pieces
4 Tbsp. olive oil
1 tsp. paprika
1/2 tsp. minced garlic
1/2 tsp. oregano
1 large onion, chopped (I used 1/2 of a big Vidalia)
12 oz package of sliced mushrooms
1 15 oz can of diced tomatoes
1 1/2 cups white rice, uncooked
1/2 tsp. salt
pepper to taste
Bring chicken broth and saffron to a boil. Set aside.
Coat chicken pieces with mixture of 1 Tbsp. oil, paprika, garlic, and oregano. Heat remaining 3 T. oil in a large skillet. Brown chicken pieces. Set chicken aside on a platter.
Saute onion and mushrooms in skillet until onion is almost soft. Stir in tomatoes, salt & pepper. Add rice and toss until coated.
Add chicken broth and chicken pieces. Bring to a boil, lower heat, cover and simmer until rice has absorbed liquid (about 25 minutes).
