Chicken legs with saffron, rice and green peas

Chicken legs with saffron, rice and green peas

Ingredients

• 2 tablespoons butter
• Chicken thighs 900 g
• Olive oil 2 tablespoons
• Onion 1 head
• Garlic 3 cloves
• Saffron¼ teaspoon
• Chicken broth250 ml
• Bay leaf 1 piece
• Water 1 glass
• Long grain rice 1 cup
• Frozen green peas 1 cup
• Salt to taste
• Ground black pepper to taste

Directions

1. Sprinkle chicken thighs with salt (3/4 teaspoon) and pepper (1/2 teaspoon).
2. Heat butter and olive oil in a large, heavy skillet over medium heat. When the butter begins to sizzle and foam, toss the chicken pieces into it and fry on both sides until golden brown (about 10 minutes). After frying, remove from the pan with tongs and rest on a plate.
3. Drain excess fat from the pan (leave no more than 2 tablespoons) and sauté a mixture of finely chopped onion, crushed garlic and salt (a quarter teaspoon) over low heat for 6 minutes. Add rice and, while stirring, sauté for another 1 minute.
4. Pour the broth, water into a frying pan, add saffron and laurel rice and bring to a boil. Drown chicken trouble in rice by placing them so that the rice is around them, not under them. Cover and simmer until rice is cooked (about 25 minutes).
5. When the rice is cooked and absorbed almost all the liquid, remove the pan from the heat and pour the green peas into it. Stir in the rice, cover and, putting tea towels over the pan, wait for the peas to melt and all the liquid is absorbed into the rice. This will take about 15 minutes.
6. Serve with finely chopped cilantro.