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Chicken and rice flavored with saffron

CHICKEN AND SAFFRON RICE (Chef Frank Camorra )

( extracted http://www.goodfood.com.au recipe )

INGREDIENTS FOR 4-6 PERSONS

1.6 kg chicken cut into 12 pieces.
Fine sea salt and black pepper.
80 ml ‚Äč‚Äčolive oil.
1 brown onion finely chopped.
1 red pepper , seeded and finely chopped.
1 green pepper , seeded and finely chopped.
4 tomatoes, peeled , seeded and finely chopped.
1.5 liters of hot chicken broth.
300g rice Calasparra.
Pinch of saffron.
½ teaspoon Spanish paprika.
½ teaspoon thyme.
½ teaspoon black peppercorns.
4 cloves of garlic.
1 tablespoon chopped parsley.


The first thing we do is season the chicken with salt and pepper. In a large pot on fire with oil, fry the chicken on each side until golden . Remove chicken and set aside. Add , using the same oil , onion and bell pepper and sauté for 5-10 minutes, stirring to prevent sticking , until the onion is golden and soft. Add the tomatoes and continue stirring about 15 minutes more .
When the tomato is too thick, add hot broth , chicken and take you to a boil. After 40 minutes, add the rice and continue to cook for about 5 minutes. Meanwhile , in a bowl , mix the saffron with paprika , thyme , pepper and garlic and crush it all together. Add a few tablespoons of hot broth from the pot and mix. Then pour into the pot . Continue cooking for 15-20 minutes or until rice is tender. Add salt to taste as it takes . When finished, add parsley and serve immediately.


Bon Appetite !

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