Yield:
- 8 Portions
INGREDIENTS:
- Saffron crushed 1 tsp.
- Chicken stock 3 cups
- Chicken breast, cut into 1-1/2" cubes (8 breasts) 2-1/2 lbs.
- Olive oil 3 Tbsp.
- Salt 1 tsp.
- Black pepper 1/2 tsp.
- Onions, diced 1/2 cup
- Red peppers, diced 1/2 cup
- Green peppers, diced 1/2 cup
- Garlic, minced 1 tsp.
- Dry Spanish chorizo, sliced 1/4" thick 8 oz.
- Rice, short grain 2 cups
- Tomatoes, peeled, seeded, diced 1 cup
- Green peas, frozen 1 cup
- Spring onions, thinly sliced 2 Tbsp.
PROCEDURE:
- Add the saffron to the chicken stock and microwave covered at P10 for 3minutes. Remove and let saffron steep for 20 minutes. Keep warm.
- Season the cubed chicken breast with 1 tablespoon olive oil, salt and pepper.
- Arrange the seasoned chicken cubes on a 10" plate. Cover tightly with plastic wrap. Microwave on P10 for 3 minutes. Reserve.
- In a large microwave bowl combine 2 tablespoons olive oil, onions, red peppers, green peppers and garlic. Microwave covered at P10 for 3 minutes.
- Add the chorizo, rice, chicken cubes, and tomatoes. Stir. Add the saffron infused chicken stock. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave at P10 for 5 minutes. Reset the microwave at P7 for an additional 20 minutes until rice is cooked and has absorbed all the liquid. During the last minute add the peas.
- Allow to rest uncovered for 5 minutes, and garnish with the spring onions.