Latin-Style Chicken and Rice

Latin-Style Chicken and Rice
Photo by Romulo Yanes

Ingredients

  • 1 large onion
  • 1 Turkish or 1/2 California bay leaf
  • 2 tablespoons unsalted butter
  • 2 pounds chicken thighs with skin and bone
  • 1 cup medium-or long-grain white rice
  • 1 cup frozen peas
  • fresh flat-leaf parsley
  • + 5 more ingredients
    • 1 cup chicken stock or low-sodium chicken broth
    • ¼ teaspoon crumbled saffron threads
    • 3 cloves garlic
    • ¾ cup water
    • 1 tablespoon olive oil

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate. P...

View full recipe at Epicurious

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