Title: Spanish Chicken with Rice
Categories: Poultry, Rice
Yield: 8 Servings

8 Chicken pieces
Seasoned flour for coating
4 tb Olive or peanut oil
1 cl Garlic, crushed
2 Onions, sliced
1 Bay leaf
425 g Can tomatoes
1 tb Tomato paste
1 Green capsicum sliced
1 1/2 c Rice
1/2 ts Saffron or 1/2 ts tumeric
3 c Boiling chicken stock
1 c Frozen peas
Salt and pepper
Black olives to garnish

Coat chicken in seasoned flour. heat oil and cook chicken over a
moderate heat in a large frying pan until golden. Remove from pan and
set aside. Add garlic and onion to the pan and cook for 2 minutes.
Add bay leaf, tomatoes and their juice, tomato paste and capsicum
slices. Add rice, stir to blend and cook for 2 minutes. Add saffron
or tumeric to boiling stock. Return chicken to pan and pour boiling
stock over it. Cover and cook over a low heat for 30-35 minutes and
season to taste. Add extra boiling stock if required. When chicken
and rice are almost cooked add peas and cook for 5 minutes. Garnish
with olives just before serving.
Posted to MM-Recipes Digest V3 #249

Date: Thu, 12 Sep 1996 19:14:54 +-1000

From: Melinda Irvine