Portuguese-Style Chicken and Sausage in Saffron Rice
Dress Up the Ordinary
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.
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
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 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.
Wine Pairing: Dry Rosé or Chardonnay.