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