Wednesday, April 06, 2005

Chicken and Yellow Rice

I love this recipe. All the amounts are approximate except the proportion of rice to liquid. Adjust this to your tastes and pantry.

Serves 6

1-2 Tbl olive oil
1-2 Spanish chorizo, diced
1/4 lb smoked ham, diced
1 onion, chopped
2 big cloves garlic, chopped
1/2 bell pepper, chopped (optional)
handful of fresh cilantro stems, chopped
1/2 tbl smoked paprika
1/2 tsp cumin
salt & pepper to taste
1 tomato, chopped or 1/4 can diced tomatoes or Rotel
4 chicken breast, in large chunks,
1 1/2 cups brown rice (Use white rice if you want this ready faster)
3 1/4 Cups chicken stock
1 tsp saffron

Cook stock and saffron until boiling. Turn off and let stand.

Saute chorizo & ham in olive oil. Add chopped vegetables and paprika, cumin, salt & pepper.
Saute until soft. Add tomato, saute til most of the liquid is gone. Salt & pepper chicken and saute til no longer pink on the outside. Add rice and saute. Add hot stock. Bring to a boil, reduce heat, cover and cook 40 minutes for brown rice or 20 minutes for white rice.

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