Chicken and Rice with Saffron, Peas, and Paprika

Name: Chicken and Rice with Saffron, Peas, and Paprika
Yield: Serves 4
Ingredients: 1 , whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use; , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , medium onion, chopped fine; 1 , medium green bell pepper, cored, seeded, and cut into medium dice; 3 cloves, garlic, minced very fine; 4 teaspoons, paprika; 1/4 teaspoon, saffron; 1 1/2 cups, long grain white rice; , 1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved; 1/2 cup, white wine; 1 teaspoon, table salt; 1/3 cup, chopped fresh parsley leaves; 1 cup, frozen peas, thawed

2 comments

Appears in Cook's Illustrated March/April 1998

Main Courses

Chicken

Rice

Here is how to solve the twin problems of unevenly cooked chicken and heavy, greasy rice.

SERVES4

TIME1½ hours

Chicken and Rice with Saffron, Peas, and Paprika

WHY THIS RECIPE WORKS

We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs we...

This is a members' feature.