Chicken and Yellow Rice Valenciana
Source of Recipe
Best of the Best from Florida Cookbook
Recipe Introduction
An Ybor City specialty.
Servings: 4
List of Ingredients
1 (2 1/2-pound) frying chicken, quartered
1/2 cup fresh olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, chopped fine
2 tablespoons salt
1 bay leaf
1 (14 1/2-ounce) can tomatoes, drained
1/4 teaspoon pepper
2 1/2 cups rice
5 cups water plus 2 chicken bouillon cubes
1/2 cup sherry wine (optional)
1/8 teaspoon saffron
1 cup green peas
1 dozen green olives
1 (2-ounce) jar pimientos
Recipe
Brown chicken in olive oil over medium heat. Remove chicken from pot.
Add onions, green pepper, and garlic. Continue cooking until slightly brown, about 5 minutes.
Return chicken to pot and stir in salt, bay leaf, tomatoes, and pepper. Add rice, water (in which 2 chicken bouillon cubes have been dissolved), and wine.
Dissolve saffron in small amount of water and add to pot (or use a few drops of yellow food coloring mixed with water). Bring to a boil.
Bake in preheated oven at 350F for 20 minutes. Garnish with green peas, olives, and pimientos.
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