Hi Miss Lynn,
It's really not hard at all. Here are some rough step by step instructions.
Ingredients
oil for browning chicken and sauteing vegetables
In this batch, I used just under 6 lbs chicken drumsticks.
I large Spanish onion chopped (I used some red onion, too. Not enough Spanish)
1 red bell pepper, seeded, cored and cut into 1/4"x 3 in. strips
2 stalks celery chopped
4 cloves garlic chopped
2 sprigs of fresh thyme
32 ozs chicken stock
2-3 tbsp turmeric
1 tbsp cumin
1 tsp Hungarian hot paprika (to sprinkle on chicken while browning)
1 tsp Spanish sweet paprika to season rice
3 bay leaves
salt & pepper
2 cups of water (on hand to modify consistency of rice)
Notes
* I often add tomatoes to this recipe. I didn't this particular time. The best fresh tomatoes are best, but have to be flavorful and sweet to pass my sniff test. Good peeled tomatoes work good. Good diced tomatoes are just fine.
* White wine is often called for in many recipes for this dish. I didn't have a bottle open, so didn't feel like opening a good bottle of white to have most of it sit in the frig for the next 6 mos.
* You can also do this dish right on the stove top, if you have big enough covered pot or pan.
* Here locally, you'll often be served this dish in the Spanish restaurants with olives in it. (You'll probably like that part, Miss Lynn.
)
Directions
Heat 2-3 tbsp of EVOO, canola, grape seed or vegetable oil in a large non-stick pan.
Salt & Pepper the chicken parts and place them skin side down in the pan. (I also sprinkle a little of the Hungarian hot paprika on them here).
Brown chicken on both sides.
Remove chicken from pan.
If oil is still good, strain it and use it. If not, start with a fresh dose of oil.
Add onion, celery, garlic and saute until onion is slightly translucent.
Add red bell pepper.
Season the onion, celery, and red bell pepper with salt & pepper.
Blend in 32 ozs chicken stock. (I use Costco organic).
Turn up heat slightly to get chicken stock nice and hot.
Stir in long grain white rice of your choice. (I use basmati).
Add turmeric and cumin and continue to heat until ingredients just start to bubble or boil.
Spoon contents of pan into large, high walled baking pan or roast pan. (I typically use a roast pan because I normally make a batch this size).
Nestle chicken parts into baking pan or roast pan.
Sprinkle top with Spanish sweet paprika.
Pour green peas over rice mix and work them into the rice.
Place in pre-heated 375 degree oven and bake until rice is completely done, as well as chicken.
May need to add more water to pan to keep rice fluffy and moist.
Hope this helps!
