How to make it

  • Bring the chicken, onion, sweet pepper, garlic, sage, bay leaf and salt in the water to a hard boil, then simmer for approximately 90 minutes.
  • Remove the chicken from the broth and set aside to cool.
  • Add the rice and saffron, bring to a boil and reduce to a simmer for approximately 20 minutes, or until rice is tender.
  • When chicken is cook enough to handle, pull from the bone. Throw away the skin and bones and when rice is done, return the chicken to the top of the rice. Put the lid back on and allow to heat the chicken through, about five minutes.
  • Serve with sweet peas--we like to put them on top.

People Who Like This Dish 4
Reviews & Comments 2

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  • soniab 9 years ago
    Will try your recipe - sounds great
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  • dmanuelga 9 years ago
    Very similar to the arroz con pollo my "Ita" used to make. Ita never put peas on, but I do too, and it adds color as well as a nice additional flavor. I'm trying to remember if she made the yellow rice (gotta be yellow or saffron rice!!) with chicken broth. It's been years. Comfort food every Sunday! Sniff, sniff. D.M.
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