Prep 15 mins
Cook 1 hr
This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, Adapted Columbia Restaurant 1905 Salad Recipe for a true experience.
- 2 lbs fryer chickens, cut in quarters (4 chicken quarters)
- 2 onions, chopped
- 1 green pepper, chopped
- 2 medium tomatoes, peeled, seeded and chopped
- 2 garlic cloves, minced
- 1⁄2 cup olive oil
- 1 bay leaf
- 4 cups chicken broth
- 2 cups long-grain white rice, uncooked
- 1⁄2 teaspoon saffron
- 1⁄2 teaspoon salt
- 1⁄2 cup baby green pea (cooked)
- 4 asparagus tips
- 2 roasted red peppers, cut in strips
- 1⁄4 cup white wine
- In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
This recipe has one major flaw. You DO need to cook the rice first! It seems like common sense to cook the rice I KNOW but I didn't read it that way at all. It calls for uncooked rice. I worked all afternoon and then it was awful.
This dish is absolutely delicious! The flavors and colors are truly wonderful! I did not have saffron on hand, so I used turmeric for color. This makes such a wonderful presentation -- wish I could have snapped a picture before my family dove in. I will definitely make this dish again - thanks so much for posting it! Made for Everyday is a Holiday tag, June, 2013.