Chicken Legs with Saffron, Rice, and Green Peas
Main Dishes • Latin American
Description
Chicken Legs with Saffron, Rice, and Green Peas
Ingredients
- Butter 2 tablespoons
- Chicken Thighs 30 oz
- Olive Oil 2 tablespoons
- Onion 1 head
- Garlic 3 cloves
- Saffron ¼ teaspoon
- Chicken Broth 10 fl oz
- Bay leaf 1 piece
- Water 1 cup
- Long-Grain Rice 1 cup
- Frozen green bean pods 1 cup
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sprinkle the chicken thighs with salt (3/4 teaspoon) and pepper (1/2 teaspoon).
Step 2
Heat butter and olive oil in a large deep skillet over medium heat. When the oil starts to sizzle and foam, add the chicken pieces and fry on both sides until golden brown (about 10 minutes). After frying, remove with tongs and let rest on a plate.
Step 3
Drain excess fat from the skillet (leave no more than 2 tablespoons) and sauté the finely chopped onion, crushed garlic, and salt (1/4 teaspoon) over low heat for 6 minutes. Add the rice and continue stirring, sautéing for another 1 minute.
Step 4
Pour the broth and water into the skillet, add saffron and bay leaf, and bring to a boil. Submerge the chicken thighs in the rice, placing them so that the rice is around them, not underneath. Cover with a lid and continue to simmer until the rice is cooked (about 25 minutes).
Step 5
When the rice is cooked and has absorbed almost all the liquid, remove the skillet from heat and add the green peas. Stir with the rice, cover with a lid, and, wrapping the skillet with kitchen towels, wait for the peas to thaw and all the liquid to be absorbed by the rice. This will take about 15 minutes.
Step 6
Serve with finely chopped cilantro.
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