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Spanish Chicken and Rice
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Chicken and Rice seasoned with Saffron



  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 lbs (1.4 kg). chicken pieces
  • 2 tsp (10 ml). saffron
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). pepper
  • 3-3/4 cups (875 ml) of water
  • 1 jar red roasted peppers, drained
  • 1-1/2 cups (350 ml) rice
  • Brown onion in 1 tsp (5 ml) oil.
  • Add garlic, then add chicken.
  • Cook chicken for about 5 minutes turning over after about 2 minutes.
  • Add water and rice.
  • Add all seasonings
  • Cook covered until rice is cooked.
  • Lay roasted peppers on top and cover until they are hot.
  • Serve with peas, if desired
This recipe comes from my mothers family in Spain.

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