Traditionally this recipe calls for Valencia rice, but you can make it with brown basmati. Make sure the pot is tightly covered.
|6||bone-in chicken thighs|
|Salt and black pepper, to taste|
|3||tablespoons olive oil|
|1||Spanish onion, chopped|
|4||cloves garlic, finely chopped|
|1||Roma tomato, chopped|
|1||dried whole red chile|
|1||jalapeno pepper, seeded and finely chopped|
|2||cups brown rice, rinsed and drained|
|3||cups chicken stock|
|1||teaspoon saffron threads, lightly crushed|
|Juice of 1 lemon|
|½||cup fresh or frozen peas|
|¼||cup chopped fresh parsley|
1. On a plate, sprinkle the chicken with salt and pepper.
2. In a large flameproof casserole over medium heat, heat 2 tablespoons of the olive oil. Add the chicken and cook without moving for 5 minutes. Turn and brown the other sides for 5 minutes. Transfer to a plate.
3. In the same pan, add the remaining 1 tablespoon olive oil. When it is hot, add the onion and cook, stirring often, for 8 minutes, or until it softens. Add the garlic and cook, stirring, 1 minute more.
4. Add the tomato, dried chile, bay leaf, and sliced jalapeno. Cook, stirring, for 2 minutes more. Stir in the rice, stock, saffron, and lemon juice. Return chicken to pan. Bring to a boil, lower the heat, and cover the pan. Cook for 35 minutes, or until the liquid evaporates and the rice is tender. A few minutes before the rice is tender, stir in the peas and recover the pan. Sprinkle with parsley. Dolphia Nandi