Mexican-style Chicken
Source of Recipe
Angela Lowry
Recipe Introduction
Saffron rice and black olives make this especially appealing.
List of Ingredients
3lb chicken
3 cups chicken stock
1 teaspoon salt
1 red pepper
1 teaspoon paprika
1/2 cup black olives
2 T GFCF margarine
1 cup peas
1 teaspoon saffron
1 cup long grain rice
1/2 cup oil
Recipe
Cut chicken into serving size pieces. Season chicken with salt and paprika.
Heat oil, saut� chicken pieces until brown. Remove
chicken from pan, drain off oil.
Melt margarine in pan, add saffron and washed, uncooked rice.
Cook a few minutes, stirring. Add stock, cover, simmer 10 minutes.
Return chicken to pan, add chopped red pepper.
Cover, simmer 30 to 35 minutes or until chicken is tender.
Serve hot.
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