Fry the chicken in the oil and set aside. Fry the onion, leek, pumpkin and peas with the garlic until the onion is transparent. Add the cumin, paprika, saffron and cinnamon and cook for about a minute.
ombine chicken, vegetables, wine, stock, tomatoes, tomato paste and rice in a large casserole dish and bake covered in the oven for about 45 minutes (or until rice is cooked) at 170°C.
Remove from oven and rest for 5 minutes. Serve with a knob of butter.
Originally Submitted
11/3/2010
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