Chicken and Yellow Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 teaspoon saffron 2 teaspoons olive oil 10-12 chicken wings (other parts may be substituted)
juice of 1 lime salt and pepper 1 teaspoon ground cumin
1 teaspoon curry powder 1 teaspoon onion powder 1 teaspoon garlic powder
1/2 cup olive oil 1 cup chopped onion 1-1/2 cups diced green bell pepper
4 garlic cloves, minced 5 cups chicken broth 2 cups converted rice
1 cup chopped tomatoes 1/4 cup pimientos, drained and chopped 2 bay leaves



1 Place saffron in a small container with 2 teaspoons of the olive oil and set aside. Wash chicken thoroughly and pat dry. Rub with lime juice. Mix salt, pepper, cumin, curry, and onion and garlic powders together. Season chicken and refrigerate. In a large heavy pot, heat the 1/2 cup olive oil until fragrant, then brown the chicken 6 to 8 minutes on each side. Remove chicken, add additional oil if necessary, and saute onion and bell pepper until onion is transparent. Then add minced garlic, being careful not to burn it. Return chicken to the pot, add saffron with oil, broth, rice, tomatoes, pimientos, and bay leaves; bring to a boil. Cook over medium-high heat, uncovered, for 20 minutes. Cover and cook for an additional 20 minutes over medium heat. Season to taste, reduce heat, and allow mixture to simmer 20 to 30 minutes. Add additional water, if necessary; stir in rice, reduce heat to low, cover tightly, and cook until done, approximately 20 minutes more. About 5 minutes before dish is done, remove bay leaves, stir in tomatoes, cover pot, and finish cooking. Excellent with black beans.

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