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1-1/4 cups hot chicken stock 1/2 teaspoon saffron strands 3 tablespoons olive oil 1 (3-3/4-lb.) chicken, cut into 8 pieces 1 onion, chopped 1 garlic clove, finely chopped 1 red bell pepper, cut into strips 1-1/2 cups long grain rice 1 (14-oz.) can crushed tomatoes 1 teaspoon paprika 8 oz. chorizo sausage, sliced Salt Freshly ground black pepper 1-1/4 cups dry white wine Basil sprigs and orange slices, to garnish |
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Put stock in a measuring cup and add saffron. Let stand.
Heat oil in a large, deep skillet. Add chicken pieces and cook until browned all over. Remove with a slotted spoon and keep warm. Add onion, garlic and bell pepper to pan and cook until soft. Stir in rice. Add tomatoes and bring to a boil. Add paprika, chorizo, salt and pepper and cook, stirring, 2 minutes. Strain stock, discarding din saffron strands. Add wine and strained stock to pan. Return chicken to pan, bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken and rice are cooked and liquid has been absorbed.
Garnish with basil sprigs and orange slices and serve.
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