CUBAN-SPICED CHICKEN WITH SAFFRON RICE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Rest of the other ingredients:
  • * 1/2 lb fully cooked Spanish Chorizo or Portuguese Linguica sausage links, cut into 1/4 inch thick rounds
  • * 2 cups finely chopped onions
  • * 2 cloves garlic, chopped
  • * 2 cups rice
  • * 2 1/2 cups (or more) low sodium chicken broth
  • * 2 medium tomatoes, diced
  • * 2 tsp sweet paprika
  • * 1/4 tsp saffron strands

Directions

  • Heat 1 tbsp oil in heavy large wide skillet over meduim heat.
  • Add sausage and saute until brown, about 3 minutes.
  • Transfer sausage to medium bowl and increase heat to medium high.
  • Add in the chicken, skin side down.
  • Brown chicken in batches.
  • Saute chicken until brown, about 5 minutes per side.
  • Transfer to plate.
  • Reserve about 3 tablespoons of the fat from the sausage and chicken rendering and discard excess fat.
  • Add the chopped onions and saute for about 3-4 minutes, scrapping up any browned bits.
  • Add in garlic and saute for another 2 minutes until onions are translucent.
  • Mix in rice and saffron, stirring to blend. Add in the broth, tomatoes with any juice, paprika and the reserved marinade.
  • Mix well and bring to a boil.
  • Return the chicken, sausage and any accumulated juices to the pan, pressing the chicken partially into the rice mixture.
  • Reduce heat to low, cover and simmer until rice is tender and chicken is cooked through, for about 15-20 minutes.
  • Add more broth by 1/4 cupfuls if rice is dry and cook for about 10 minutes longer.
  • Season with salt and pepper to taste.
  • Serve immediately, garnish with cilantro and lime wedges.
  • Enjoy!!
  • ps: The chicken is just as good grilled as a main dish by itself.

Notes

Categories: Main Dish 
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