A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
- 1 chicken, cut up into 8 pieces
- 1 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 tomatoes, peeled and cut in eighths
- 2 cloves garlic, minced
- 1 1⁄2 cups chicken broth
- 1 bay leaf
- 1 teaspoon fresh oregano (or 1/2 tsp dried)
- 1⁄2 teaspoon red cayenne pepper
- 1⁄8 teaspoon saffron (optional)
- 1 cup uncooked long grain rice (not minute rice)
- 10 ounces frozen green peas, cooked and drained
- pimientos or roasted red pepper (to garnish) (optional)
- Sprinkle chicken with salt and pepper.
- In large oven proof skillet, heat oil over medium heat.
- Add chicken, brown on all sides, turning as needed for about 20 minutes.
- Remove chicken.
- Add onion, green pepper, tomatoes, garlic and rice.
- Saute 5 minutes, stirring frequently, until lightly browned.
- Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
- Bring to a boil.
- If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
- Arrange chicken on top.
- Cover with lid or aluminum foil.
- Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
- Add peas, and pimento or red peppers (if using) on top.
I used boneless skinless chicken breasts because I had some that neeeded to be cooked. I didn't have any saffron so I added about 1/16 tsp of turmeric. I found it very easy, very good and the type of dish I like to make during the week after I've worked all day. Next time I prepare it I might decrease the red pepper to 1/4 tsp just to compare the difference. I may play around with it and add more tomatoes or then maybe not, however,I don't feel the recipe really needs any changes.
This was a very tasty dish. I really thought the rice especially was very good - I did use saffron but reduced the heat by cutting the cayenne by half (I was serving to a child). It baked up rich and tender and was very attractive. The chicken was also quite flavorful, although I think the 20 minute browning time was a bit too long - some pieces were a little too dry. Next time, I would probably cut the browning time in half. I also wished the peas had been cooked with the rice - they remained colorful by adding them at the end, but didn't have the rich flavors of the other veggies that had been cooked with the rice. Still, this was very enjoyable and was enjoyed by all tasters.
Very nice! This is filling and great one dish meal with all of the veggies. Very colorful presentation too, and a little kick from the cayenne pepper. Thanks for sharing! ZWT8