Melba's Jammin' I can't vouch for his business, but the website certainly seems knowledgeable.
I found the chicken recipe. -aem
Dinners Ready 2567Apparently some people use them, but most people here are disinclined. As far as time saving, I'm a little skeptical about that. You aren't getting...
Spanish Chicken and Rice
Beef & Guinness Stew with a differenceWinter started here in Oz on 1 June and I for one was very pleased to see the onslaught of cooler weather. If only because it heralds the season where I can make...
Ingredients
Dinners Ready 2566Mordechai Housman I don't use them since most, if not all of their meals are meat based. However, I can think of a few reasons why people might...
1 frying chicken, cut into 8 pieces (may be skinned, if you must) 2 cups rice, long or medium grain 1 white onion, chopped 4 cloves garlic (or 2 large ones), chopped 1 red bell pepper, chopped 1 teaspoon paprika 3 strands saffron, steeped in hot water 4 cups chicken stock 1 cup dry white wine (sauvignon blanc type, not oaky chardonnay), or dry vermouth Freshly chopped parsley as garnish Olive oil Salt and pepper
Procedure
Steep saffron in 1/4 cup hot water. Wash rice in cold water, drain, set aside. Cut up chicken, bag/freeze unused bits, rinse, drain and dry 8 pieces. Season chicken pieces. Heat a deep heavy pan, add oil, and brown chicken. Remove, set aside. Add onion, garlic and pepper to oil and cook until onion is translucent. Meanwhile, heat chicken stock in saucepan or in microwave. Add rice to vegetables and stir for 1 or 2 minutes to coat well with oil. Add wine, stir for a minute, then add saffron, paprika, and chicken stock. Bring to boil, lower heat to simmer. Simmer, uncovered, for 15 minutes. Add chicken pieces, stir lightly into rice mixture and cover. Simmer for 30 minutes or until chicken is done (check thigh). Adjust seasoning, sprinkle with parsley and serve.
Options/Notes
First 3 steps may be done well in advance of cooking. Cook 1/3 cup frozen peas in the microwave for 2 minutes, season them and stir into finished dish. Smoked paprika might overpower the saffron; regular sweet paprika would be better. Crush coriander seeds and add about 1/4 - 1/2 tsp to chicken.
