Chicken with Saffron Rice
Ingredients
- 2 large chicken legs, without bones, about 1.5 pounds
- 1/2 T extra virgin olive oil
- 1/2 lb onions, sliced thin
- 3 cloves garlic, peeled and coarsely chopped (1 T)
- 3/4 c arborio or short-grain rice (140g)
- 2 bay leaves
- 1/2 c peeled and diced tomato
- 3/4 c mixture pitted green olives and red pepper
- 2 t chopped jalapeno (or to taste)
- 1/2 t salt
- 1/2 t saffron pistils
- 1.25 c water
- tabasco hot sauce to taste
Method
1. Cut off the end of each drumstick, remove the skin from the chicken, and cut off and discard any visible fat from the flesh. Cut the legs in half at the joint so you have 2 thighs & 2 drumsticks.
2. Heat the oil until hot in a large skillet. Add the chicken pieces in one layer, and sauté them over medium to high heat, turning them occasionally, for 10 minutes, until they are browned on all sides. Transfer the chicken to a plate, and set it aside.
3. Add the onion and garlic to the drippings in the skillet, and cook them for 2 minutes. Add the rice, and mix well. Stir in the bay leaves, tomato, alcaparrado, jalapeño, salt, and saffron. Add the water, and mix well.
4. Return the browned chicken pieces to the skillet, pushing them down into the liquid and rice until they are embedded in the mixture. Bring to a boil, reduce the heat to low, cover, and cook gently for 30 minutes without stirring.
5. To serve, place 2 pieces of chicken and some of the rice mixture on each of four dinner plates. If desired, add Tabasco to taste, and serve immediately.
Notes
SJ Note 20 Jan 2012: Not worth it. The rice was kind of mushy, plus entirely too bland for what went into it; the chicken was only okay. There are far tastier recipes out there, so this one's getting tossed.