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Chicken legs with saffron, rice and green peas

Chicken legs with saffron, rice and green peas, Prescriptions, Any category, Any kitchen, Main dishes, Latin American cuisine

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.

Soup with pasta, green onions, beef and fried eggs

6 Serve with finely chopped coriander.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .