Serves 4-6
Ingredients
- 3 tbsp olive oil
- 2 med onions, about
- 8 ounces, peeled & sliced
- Salt & freshly ground black pepper
- 1 chicken, cut up into serving pieces
- 1 1/2 cups white rice
- Pinch saffron, optional
- Freshly minced parsley or cilantro for garnish
- Lemon or lime wedges
Directions
Set 3 cups water to boil, Place olive oil in a large skillet that can be covered, and turn heat to med-hi. Add onions and a sprinkling of salt & pepper. Cook, stirring occasionally, until onions soften & become translucent, 5 to 10 minutes, Remove skin from chicken, Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt & pepper and pour in boiling water. Turn heat to med-low, and cover, Cook 20 minutes, until all water is absorbed & chicken is cooked through, (You cab keep thus warn over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish & serve with lemon or lime.