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Portuguese-Style Chicken and Sausage in Saffron Rice
Description
Chicken and rice translate into a savory one-dish meal in many countries. This version was inspired by a Portuguese friend living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.Ingredients
Serves
4
- 3 tablespoons vegetable oil
- 1 3- to 3½-pound chicken, quartered and patted dry
- 3 cups coarsely chopped onions (2-3 large onions)
- Salt and ground black pepper
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 ounces Fond de Poulet Gold® dissolved in 2 1/2 cups hot water
- 1 cup long grain white rice
- 8 ounces turkey kielbasa, cut into ½-inch slices
- 1/4 cup chopped flat-leaf parsley
- 1 cup frozen petite peas, defrosted
Methods/steps
- Over medium-high heat, warm the oil in a large, heavy cooking pot with a lid. When the oil is very hot, add the chicken pieces, skin side down, and cook until the skin is lightly browned, 3-4 minutes. Turn the chicken and brown the second side. Stir in the onions and sauté until they're just starting to brown, about 7 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, dissolve the saffron in the diluted Fond de Poulet Gold®.
- Stir the rice into the pot and let it cook for a minute, then pour in the saffron-stock mixture.
- Add the kielbasa, raise the heat, and bring the liquid to a boil. Cover the pot and adjust the heat down so the liquid simmers.
- After 20 minutes, stir in the parsley and peas, recover the pot, and and continue cooking another 5-10 minutes, until the liquid is absorbed and the chicken is cooked through and very tender. Season to taste with additional salt and pepper, and serve.
