Chicken and Rice with Saffron, Peas, and Paprika | America's Test Kitchen

Name: Chicken and Rice with Saffron, Peas, and Paprika | America's Test Kitchen
Total time: 90 min
Ingredients: 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use; Salt and ground black pepper; 2 tablespoons olive oil; 1 medium onion, chopped fine; 1 medium green bell pepper, cored, seeded, and cut into medium dice; 3 cloves garlic, minced very fine; 4 teaspoons paprika; 1/4 teaspoon saffron; 1 1/2 cups long grain white rice; 1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved; 1/2 cup white wine; 1 teaspoon table salt; 1/3 cup chopped fresh parsley leaves; 1 cup frozen peas, thawed

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Here is how to solve the twin problems of unevenly cooked chicken and heavy, greasy rice.

Keywords

Main Courses
Chicken
Rice

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Ingredients

1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
Salt and ground black pepper
2 tablespoons olive oil
1 medium onion, chopped fine
1 medium green bell pepper, cored, seeded, and cut into medium dice
3 cloves garlic, minced very fine
4 teaspoons paprika
1/4 teaspoon saffron
1 1/2 cups long grain white rice
1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
1/2 cup white wine
1 teaspoon table salt
1/3 cup chopped fresh parsley leaves
1 cup frozen peas, thawed