A Spanish-flavoured rice dish from Chicken: Over Two Hundred Recipes Devoted to One Glorious Bird (page 106) by Catherine Phipps

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MidwesternerTT on March 05, 2016

    Hopefully the book is more accurate than the online version of the recipe, which mentions but does not list smoked paprika (I guessed and used 1/2 tsp.), and includes no instruction for re-adding the browned chicken (I added it before the 20 minutes of simmer at the end). If using the saffron, start soaking that before you begin any other prep - wants 30 minutes soak time. Not a quick-meal recipe - about 1 1/4 hour total time. I used just the crushed fennel seeds, omitted the sliced fennel bulb, and that was plenty of fennel flavor for us. Very tasty and I'll make again.

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