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Chicken La Bodega
At a Glance
- Prep
- 15 minutes
- Cook
- 90 minutes
- Total
- 1 hr 30 min
- Yield
- 4.00 - , - serving(s)
Categories
- Main dish
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Mediterranean
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken La Bodega brings together 2 small chicken breasts, 3 chicken drumsticks, 3 chicken thighs in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 small chicken breasts
- 3 chicken drumsticks
- 3 chicken thighs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/3 cup olive oil
- 3 tablespoons butter (not margarine)
- 1/4 teaspoon saffron (do not omit)
- 1 cup uncooked rice
- 1 cup white wine
- 1 cup chicken stock
- 3 medium bay leaves
- 1/2 cup ripe olives, pitted and cut in half horizontally
- 1 (10 ounce) package frozen green peas, defrosted
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Instructions
Preheat oven to 350 degrees.
Wash chicken parts and dry with paper towel. Sprinkle with salt and paprika, and brown slowly in olive oil.
In another frying pan melt butter and stir in saffron and rice. Toast rice until golden brown, stirring occasionally, for about 10 minutes. Add white wine and chicken stock. Simmer covered for another 15 minutes.
Place bay leaves on bottom of large casserole, add rice and chicken and sprinkle with olives. Bake for 40 minutes, then sprinkle with green peas.and cook until peas are heated through, approximately 10 minutes.
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