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Recipe by: dollinia
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See below ingredients and instructions of the recipe
1 Chicken (2 to 3 pounds) 1 c Uncooked rice
Cut into serving pieces 1 tb Minced parsley
1/4 c Fat 2 ts Salt
1/2 c Chopped onion 1/2 ts Paprika
1 Clove garlic, minced 1/4 ts Pepper
1 lg Tomato, chopped 1/4 ts Saffron
3 c Hot water 1 Bay leaf
1. Rinse chicken and pat dry with absorbent paper.
2. Heat fat in a skillet over medium heat. Add onion and garlic; cook until
onion is tender. Remove with a slotted spoon. set aside.
3. Put chicken pieces, skin side down, in skillet. Turn to brown pieces on
all sides.
4. When chicken is browned, add tomato, onion, water, rice, parsley, and
the dry seasonings. Cover and cook over low heat about 45 minutes, or until
thickest pieces of chicken are tender when pierced with a fork.
Larry Bibich
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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