Prep 25 mins
Cook 1 hr
I found this recipe many years ago in a cookbook about New Mexican cooking. It is a family favorite especially my DH.As you can see you can use your own imagination when it comes to additions...
- 1⁄2 cup cooking oil or 1⁄2 cup olive oil
- 1 cup uncooked rice
- 1 onion, chopped (preferably red)
- 1⁄2 teaspoon fine red chili powder or 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon saffron (can substitute turmeric)
- 12 olives (optional)
- 1 (3 lb) chicken (cut up)
Additions if desired My Ideas
- parsley flakes, to taste
- 1 -2 garlic clove, diced fine
- garlic powder, to taste
- paprika, to taste
- 1⁄4 cup finely chopped tomatoes
- Cover bottom of heavy skillet with oil, and dump in uncooked rice.
- Heat slowly.
- Stir vigorously as rice pops and takes on a whitish color.
- When rice has popped, add onion and continue stirring.
- Take out rice and onion or push to cool side of skillet.
- Add chicken, brown on all sides.
- Put back rice and onion and cover chicken with water.
- Simmer under lid till nearly done.
- Take out a tablespoon of broth and allow to cool.
- Dissolve the chili and the saffron in broth and stir into main dish slowly.
- Cut the olives in half and stir them into rice.
- Cook for another 5 minutes.
- Check rice if it seems too dry, add a little more water and stir.