Ingredients 4 split chicken breasts- medium sized

3-4 chicken drumstricks or thighs

Salt and freshly ground pepper, to taste

3 Tbs. olive oil

1 large yellow onion, diced

2-3 red bell peppers cut into strips and roasted

4 large garlic cloves, minced

1/2 tsp. saffron threads, crushed

1/4 tsp crushed red pepper

½ cup dry white wine

2 1/2 cups long-grain white rice

3 cups chicken broth

1 tsp dried oregano

1 can (28 oz.) diced tomatoes with juices

1 cup green olives with pimentos

1 cup frozen peas

Parsley for garnish

Instructions

Preheat an oven to 350°F. Slice red peppers long ways removing all the seeds. Place a on a baking sheet drizzle with 1 Tbs. olive, sprinkle with salt and pepper and roast for 20 min. Set aside and cool.

Meanwhile, season the chicken with salt and pepper. In a Dutch oven over medium-high heat, warm the 2 remaining Tbs. of olive oil. Add the chicken pieces and brown on all sides for about 4 minutes per side to partially cook. Transfer the chicken to a plate and remove the skin if desired.

Add the onion to the same pan; reduce the heat to medium and sauté until the onion is softened, about 2 minutes. Add the garlic and stir constantly for 30 seconds. Add the wine to deglaze the pan and cook until slightly reduced. Add the crushed red pepper, the crushed saffron, roasted red peppers and oregano. Stir and cook for 1 minute and then add the white rice-stir to coat all the grains. Add the broth and the tomatoes with their juices.

Add the browned chicken including and plate drippings. Bring to a boil and add the olives and peas. Give a gentle stir and cover with lid and transfer to the oven to cook for 35 to 40 minutes. Check to make sure the chicken breast in the thickest part reaches 165 degrees F.

After cooking, let stand for 5 minutes uncovered and garnish with parsley.

Prep & Cooking time (duration): 60 min

Meal type: dinner

Culinary tradition: Spanish

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Recipe by yumm yumm yumm.

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