Here I am in 2014, surrounded by my loving sisters...Cheryl on the left side of the photo, Louise on the right.
My sister, Cheryl, has many famous dishes but this one certainly is on the short list. We all love it – especially her chicken and rice-loving Cuban husband, Steve. It’s a dish in which one chicken can feed many and where everyone fights over each delectable grain of rice.
Ingredients
4-pound chicken, cut into 8 or 10 pieces
½ teaspoon ground pepper
⅛ teaspoon sweet paprika
¼ cup extra virgin olive oil
1 clove garlic, minced
1 medium onion, chopped
2 cups chicken stock
28-ounce can crushed San Marzano tomatoes
¼ teaspoon saffron threads
1 bay leaf
½ teaspoon dried oregano
Salt and pepper to taste
2 cups raw Uncle Ben’s rice
1 package frozen baby peas, defrosted
3 jarred pimentos, cut in strips
Preparation
- Preheat oven to 350° F.
- Season chicken with pepper and paprika. In 12-inch skillet on medium heat, heat oil, add chicken pieces and brown on all sides. Remove from skillet and place in a baking dish. Pour off extra oil, leaving a bit of oil behind.
- In the skillet, add garlic and onion and sauté until onion is tender. Add chicken stock and heat while scraping loose the brown particles on the bottom of the pan. Add crushed tomatoes, saffron, bay leaf and oregano. Bring to boil. Pour over chicken. Add rice to the liquid surrounding the chicken and stir so all of the rice is coated. Cover the pan tightly with a lid or aluminum foil.
- Bake 25 minutes. Uncover and toss rice. Cover and cook another 10 minutes. Remove bay leaf. Uncover the dish, pour baby peas over top of chicken and rice and arrange pimentos over the peas.
Yield: 6
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