Portuguese-Style Chicken and Sausage in Saffron Rice
|
| Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish. |
Time
prep 0:15
total 0:20
Ingredients
| 3 tbsp. | vegetable oil | | 3 to 3-1/2 lbs. | whole chicken, quartered and patted dry | | 3 cups | coarsely chopped onions (2-3 lg. onions) | | Salt and ground black pepper | | 1/4 tsp. | saffron threads, crushed | | 1-1/2 oz. | Fond de Poulet Gold® dissolved in 2 1/2 cups hot water | | 1 cup | long grain white rice | | 8 oz. | turkey kielbasa, cut into 1/2-inch slices | | 1/4 cup | chopped flat-leaf parsley | | 1 cup | frozen petite peas, defrosted |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
1. Over medium-high heat, warm the oil in a large, heavy cooking pot with a lid. When the oil is very hot, add the chicken pieces, skin side down, and cook until the skin is lightly browned, 3-4 minutes. Turn the chicken and brown the second side. Stir in the onions and sauté until they're just starting to brown, about 7 minutes, stirring occasionally. Season with salt and pepper.
2. Meanwhile, dissolve the saffron in the diluted Fond de Poulet Gold®.
3. Stir the rice into the pot and let it cook for a minute, then pour in the saffron-stock mixture.
4. Add the kielbasa, raise the heat, and bring the liquid to a boil. Cover the pot and adjust the heat down so the liquid simmers.
5. After 20 minutes, stir in the parsley and peas, recover the pot, and and continue cooking another 5-10 minutes, until the liquid is absorbed and the chicken is cooked through and very tender. Season to taste with additional salt and pepper, and serve.
Visit www.MoreThanGourmet.com for more recipes.