Recipe by WI Cheesehead
This comes from The Kitchen Companion cookbook. It's set up as a calendar with recipes for every month of the year. This was in March. Haven't made it yet bcz I haven't justified the cost of the saffron yet.
Top Review by Auntie Mags
The chicken stock makes absolutely all the difference! What a visually beautiful and rustically satisfying dinner. Very much like a coastal France hunter's dinner. This will be in high rotation! The only change I made was to use a brown and wild rice blend. The nuttiness of the rice blend plays well with the flavors of the chicken.
- 2 tablespoons olive oil
- 3 lbs skinless chicken, cut up
- salt and pepper
- 1 onion, finely diced
- 1 garlic clove, crushed
- 2 teaspoons paprika
- 8 tomatoes, skinned and chopped
- 1 1⁄4 cups long-grain rice
- 3 1⁄2 cups good quality chicken stock
- 1⁄4 teaspoon powdered saffron (or large pinch of saffron strands)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- If you are starting with a whole chicken, cut it up before you start the recipe.
- Cut the chicken in half lenghtways down the breastbone and through the backbone.
- Cut the halves in half again, slitting between the leg joint diagonally up and around the breast joint.
- Cut away the drumsticks from the leg thigh joint and the wings from the breast joint to make 8 pieces.
- Remove the skin by pulling and cutting with a sharp knife.
- Heat the oil in a large flameproof casserole dish and fry the chicken pieces for about 5 minutes until browned.
- Season, remove from the dish and set aside.
- Add the onion and garlic to the dish and fry gently for 5 minutes until soft but not browned.
- Stir in the paprika and fry for 30 seconds.
- Add the tomatoes and cook for 10 minutes until slightly thickened.
- Stir in the rice, chicken stock, saffron and chicken.
- Bring to a boil, then cover and simmer gently for about 15 minutes.
- Add the peas and parsley and simmer for a further 5 minutes until the rice is tender and the liquid has been absorbed.