Ingredients portion 4
Butter 2 tablespoons
Chicken thighs 900g
Olive oil 2 tablespoons
Onions 1 head
Garlic 3 cloves
Saffron ¼ teaspoon
Chicken broth 250ml
Laurel leaf 1 piece
Water 1 cup
Long grain rice 1 cup
Frozen green peas 1 cup
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Sprinkle the chicken thighs with salt (¾ teaspoon) and pepper (½ teaspoon).
2 Heat the butter and olive oil in a large heavy frying pan over a medium heat. When the oil begins to sizzle and foam, throw the chicken pieces in and fry on both sides until golden brown (about 10 minutes). After frying, remove from the pan with tongs and rest on a plate.
3 Drain the excess fat from the pan (leave no more than 2 tablespoons) and stir in the finely chopped onion, crushed garlic and salt (a quarter of a teaspoon) for 6 minutes on a low heat. Add the rice and sauté for a further 1 minute while stirring.
4 Pour the stock, water, saffron and bay rice into the pan and bring to the boil. Drown the chicken calves in the rice, placing them so that the rice is around them and not under them. Cover and continue to simmer until the rice is cooked (about 25 minutes).
5 When the rice is cooked through and has absorbed most of the liquid, remove the pan from the heat and stir in the green peas. Stir in the rice, cover with the lid and cover the pan with kitchen towels until the peas have melted and all the liquid has been absorbed into the rice. This should take about 15 minutes.
6 Serve with finely chopped coriander.
