Serves: 6
Total Calories: 148
Preheat oven to 350°. Clean and cut up chicken, removing all fat. Give chicken a cleansing bath in salt water for 15 minutes. Drain on paper towels. Use a large casserole or flat baking pan to bake chicken 45 minutes to an hour, until browned (turn pieces at least once). Remove half of chicken to plate and pour off excess fat. Add saffron to chicken stock and mix thoroughly, then add to pan. Scrape bottom and sides of pan to loosen any brownings, and mix with stock.
Add rice to bottom of pan around chicken, then a layer of chopped onion and chopped bell peppers. Return the rest of chicken pieces to dish. Layer tomatoes over chicken. Then add onion and bell pepper rings on top. Salt and pepper to taste; sprinkle with cilantro.
Cover tightly and bake 1 hour and 15 minutes, until rice has browned sufficiently. Let rest short time before serving.
Fun Fact: With over 823,000 acres, the King Ranch is the largest in the United States and covers all or part of six south Texas counties. The ranch was founded in 1853 by Captain Richard King and Gideon K. Lewis and was designated a National Historic Landmark in 1961. In addition to cattle, King Ranch raises quarter horses, cutting horses, and thoroughbreds.
This Spanish Chicken Casserole with Saffron Rice recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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