6 tablespoons good olive oil
1/4 cup finely chopped onions
1 chicken, 2-1/2 – 3 lbs., cut up
Salt
2 cups rice
1/2 lb. canned peas, drained
2-3 chicken bouillon cubes
3-1/2 cups boiling water
1/4 cup tomato sauce
Saffron
Heat the oil in a large skillet, add the onions, chicken and a little salt; sauté over low heat until they begin to brown.
Add the rice and stir it well to mix with and cool the chicken and onions. Add the peas.
Dissolve the stock cubes in the boiling water and add to the chicken and rice. Add the tomato sauce. Adjust the salt, if necessary, then add the saffron.
Bring to a boil and cook at a strong boil for 5 minutes, then lower the heat and simmer for another 10 – 15 minutes.
Remove the pan from the heat, cover with aluminum foil, then wrap in newspaper and allow it to stand for 5 minutes before serving.
Serves: 4