Chicken with saffron & peas
30ml/2 tbsp oil.
900g-1.5kg/2-3lb chicken, cut into 8 peices and skinned if desired.
Salt and pepper.
1 small onion, finely chopped.
1 clove garlic crushed.
8 tomatoes, peeled, seeded and choped.
700ml/1 1/4 pints boiling water.
Large pinch saffron or 1.25ml/ 1/4 tsp ground saffron.
180g/6oz frozen peas.
30ml/2 tbsps chopped parsley.
- Heat the oil in a large frying pan. Season the chicken with salt and pepper and place it in the hot oil, skin side down first. Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside.
- Add the onions to the oil and cook slowly until softened but not coloured.
- Add the paprika and cook about 2 minutes, stirring frequently untill the paprika losess some of its red colour. Add the garlic and tomatoes.
- Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the tomatoes. The mixture should be of dropping consistency when done. Add the rice, water and saffron and stir together.
5.Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly and cook for about 20 minutes. Remove chicken and add the peas and parsley. Cook a further 5-10 minutes, or untill rice is tender. Combine with chicken to serve.
Preparation takes about 20-25 minutes and cooking takes about 25-35 minutes.
If using fresh peas, allow about 400g/14oz of peas in their pods. Cook fresh peas with the rice and chicken.
This is very casual, peasanttype dish which is traditionally served in the casserole in which it was cooked.