Pearl’s Spanish Rice (recipe courtesy of Pearl Sinistro)
Ingredients
- 2 boneless skinless chicken breasts cut into chunks, seasoned with salt and
- pepper
- 2 medium red bell peppers diced
- 2 medium cooking onions diced
- 2 cloves of garlic minced
- ½ tsp. Saffron threads
- 4 whole tomatoes from can
- 1 box chicken stock (4 cups)
- ¼ cup chopped parsley
- 1 cup frozen peas
- 2 cups rice
- 1 cup dry white wine
- pimentos – for garnish
- 2 sliced hard boiled eggs – for garnish
Preparation
- Place chicken stock in sauce pan and warm over medium heat.
- Using mortar & pestle mash garlic, saffron and pinch of salt into paste, set aside.
- In large wok or skillet warm ¼ cup of extra virgin olive oil and add chicken chunks, cook evenly until browned and golden.
- Add onion and red pepper and cook until softened.
- Add tomatoes and combine, simmer for a few minutes.
- Add parsley and stir, add heated chicken stock and simmer for five minutes.
- Add rice and saffron paste, simmer for 15 minutes.
- Add white wine and cook for 5 minutes more.
- Remove pan from stove and use to serve.
- Garnish with pimentos and sliced hard boiled eggs – Enjoy!