INGREDIENTS
6 pieces chicken, wash and dry with paper towel.
1 ½ teaspoons salt
1/8 teaspoon, black pepper
2 teaspoons vegetable oil.
3/ 4 cup, diced onions
2 cloves chopped garlic
1 teaspoon saffron
1 cup Jasmin rice o any other long grain rice
1 3/4 cup boiling water or chicken stock.
1 teaspoon salt
Saute Vegetables
2 spoons oil
½ cup diced green peppers
½ cup diced red peppers
3/4 cup green peas
½ cup sliced scallions
2 spoons, washed and chopped cilantro.
1 ½ spoons capers
3/4 cup, pitted, sliced Spanish olives.
Preparation
Season the chicken with salt and pepper.
Heat up a large saute pan with the oil.
Brown the chicken on both sides Put it momentarily in a plate.
In the same cooking pan saute the onions garlic
Add red and green peppers and cook for a minute.
Add rice, and brown it a little bit
Add boiling water or chicken stock, saffron, salt and mix.
Put back the chicken on top of the rice.
Add green peas
Cover the pan and lower the flame. Cook for 20 minutes
Let it rest for 5 minutes.
Add scallions, cilantro, capers, olives, mix and serve.
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