- 1/4 cup [60 mL] olive oil
- 1 medium-size onion, chopped
- 2 cloves garlic, minced
- 1 sweet red pepper, into pieces
- 1 [3-pound / 1.5-kg] corn-fed chicken, cut into parts
- 1 Spanish-style sausage [chorizo], sliced
- 2 medum-size tomatoes, diced
- 4 cups [1 L] chicken broth
- 2 cups [500 mL] white long-grain rice
- Pinch saffron
- 1/4 cup [60 mL] fresh or frozen green peas
- Salt and pepper, to taste
- Juice of 1 lemon
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- Into a casserole, heat olive oil; brown together chopped onion, minced garlic and sweet red pepper pieces.
- Into the same casserole, brown corn-fed chicken parts and sausage slices; add tomato dices.
- Pour in chicken broth; mix in rice, saffron and green peas; salt and pepper.
- Simmer for approximately 20 minutes, over low heat.
- Leave to rest for a few minutes.
- Sprinkle with lemon juice and serve.
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