Portuguese-Style Chicken and Sausage in Saffron Rice

Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.

Time

prep 0:15       total 0:20

Yield

4 servings

Ingredients

Ingredients

3 tbsp. vegetable oil
3 to 3-1/2 lbs. whole chicken, quartered and patted dry
3 cups coarsely chopped onions (2-3 lg. onions)
Salt and ground black pepper
1/4 tsp. saffron threads, crushed
1-1/2 oz. Fond de Poulet Gold® dissolved in 2 1/2 cups hot water
1 cup long grain white rice
8 oz. turkey kielbasa, cut into 1/2-inch slices
1/4 cup chopped flat-leaf parsley
1 cup frozen petite peas, defrosted

Instructions

1. Over medium-high heat, warm the oil in a large, heavy cooking pot with a lid. When the oil is very hot, add the chicken pieces, skin side down, and cook until the skin is lightly browned, 3-4 minutes. Turn the chicken and brown the second side. Stir in the onions and sauté until they're just starting to brown, about 7 minutes, stirring occasionally. Season with salt and pepper.

2. Meanwhile, dissolve the saffron in the diluted Fond de Poulet Gold®.

3. Stir the rice into the pot and let it cook for a minute, then pour in the saffron-stock mixture.

4. Add the kielbasa, raise the heat, and bring the liquid to a boil. Cover the pot and adjust the heat down so the liquid simmers.

5. After 20 minutes, stir in the parsley and peas, recover the pot, and and continue cooking another 5-10 minutes, until the liquid is absorbed and the chicken is cooked through and very tender. Season to taste with additional salt and pepper, and serve.

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