Recipe

Chicken And Yellow Rice Recipe

	Clewing / All my dishes 1 year, 4 months ago Another Cuban restaurant, and another traditional in the Cuban communities of Miami and Tampa. Serve with sweet peas over the top. This is how I've always had it, both at home and at restaurants. My parents were not Hispanic, but we certainly enjoyed... More Prep:20m Cook:120m Servings:8	Clewing
	cuban saffron chicken rice

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Ingredients

1 chicken cut up, or 8 thighs

½ chopped onion

1/2 chopped sweet pepper (red or green)

2 cloves garlic, crushed

½ tsp sage

1 bay leaf

6 cups water

2 tsp salt

Sprinkle of pepper

3 cups rice

10 threads of saffron, or more if available

Directions

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.

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Comments

dmanuelga 1 year, 4 months ago said:
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.

soniab 9 months ago said:
Will try your recipe - sounds great

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Alterations

soniab 9 months ago said:
I do a similar "arroz con pollo" only difference is that I put some olive oil first and add the onions, green peppers and garlic. When the onion is translucent I add the chicken and the water and rest of ingredients.

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