->Chicken Saffron Peas <-

Serves 4 30 mL (2 Tbsp) oil

1-1 1/2kg (2-3 lb) chicken, cut into 8 pieces salt

pepper

1 small onion, finely chopped

10 mL 2 tsp paprika

1 clove garlic, crushed

8 tomatoes, pelled, seeded and chopped

300g (10oz) rice 700 mL (1 1/4) pints boiling water

large pinch saffron 175 (6 oz) frozen peas

30 mL (2 Tbsp) chopped parsley

Heat the oil in a large frying pan. Season the chicken with salt

and pepper and place it in the hot oil, skin side down first. Cook

over moderate heat, turning the chicken frequently to brown it

lightly. Set the chicken aside.

Add the onions to the oil and cook slowly until softened but not

colored.

Add the paprika and cook about 2 minutes, stirring frequently until

the paprika loses some of its red color. Add the garlic and the

tomatoes.

Cook the mixture over high heat for about 5 minutes to evaporate

the liquid from the tomatoes. The mixture should be of dropping

consistency when done. Add the rice, water, and saffron and stir

together.

Return the chicken to the casserole and bring to the boil over high

heat. Reduce to simmering, cover tightly, and cook for about 20

minutes.

Remove chicken and add the peas and parsley. Cook a further 5 to

10 minutes, or until rice is tender. Combine with the chicken to

serve.