This recipe is a hand-me-down from my mother (she was half Spanish descent). A native of Key West, Florida; it was only one of the Spanish meals she cooked for her family. I enjoy preparing this dish because the recipe is so precise. If you do not follow the rules to a tee, the dish is ruined and all those delicious ingredients are wasted, so please do not raise the lid on this one.
Things You'll Need
- Large kettle with secure lid
- 2 tbsp. of olive oil
- 3 Chicken breasts (cut in small pieces)
- 2 Tbsp. of crushed garlic
- 1 Onion (diced)
- 1 14.5 oz. can of stewed tomatoes
- 1 cup of rice
- 2 ½ cups of water
- 2 Tbsp. of salt
- 1 Tbsp. Italian Seasoning
- 1 pkg. of saffron
Saute chicken breasts in olive oil until white.
Add garlic, onion and tomatoes and saute.
Add rice, water, salt and other seasonings. Stir well.
Cover and cook 30 minutes.
Tips & Warnings
- Do not raise the lid during cooking.
- You may find Saffron in Cost Plus stores, or anywhere they sell Spanish food products.
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