Chicken legs with saffron, rice and green peas
4 servings
60 minutes
Chicken legs with saffron, rice, and green peas are a fragrant and colorful dish infused with the spirit of Latin American cuisine. Its roots delve into the traditions of Spanish paella but have developed their own character over time. The golden crust of the chicken, rich saffron rice, and freshness of green peas create a harmony of flavors. The light spiciness of saffron adds an exquisite touch to the dish, while bay leaves fill it with warmth. This versatile dish warms on cool days and becomes the star of family gatherings. It is served with cilantro that complements the freshness of the ingredients. The magnificent combination of simplicity in preparation and depth of flavor makes it worthy of attention for those who appreciate rich and cozy dishes.
1
Sprinkle chicken thighs with salt (3/4 teaspoon) and pepper (1/2 teaspoon).
- Chicken thighs: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat butter and olive oil in a large deep heavy skillet over medium heat. When the oil starts to sizzle and foam, add pieces of chicken and fry on both sides until golden brown (about 10 minutes). After frying, remove with tongs and let rest on a plate.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
3
Drain excess fat from the pan (leave no more than 2 tablespoons) and sauté a mixture of finely chopped onion, crushed garlic, and salt (1/4 teaspoon) over low heat for 6 minutes. Add rice and continue stirring, sauté for another 1 minute.
- Onion: 1 head
- Garlic: 3 cloves
- Salt: to taste
- Long-grain rice: 1 glass
4
Pour broth and water into the pan, add saffron and bay leaf rice, and bring to a boil. Submerge the chicken thighs in the rice, placing them so that the rice is around them, not under them. Cover with a lid and continue to simmer until the rice is cooked (about 25 minutes).
- Chicken broth: 250 ml
- Water: 1 glass
- Saffron: 0.3 teaspoon
- Bay leaf: 1 piece
- Chicken thighs: 900 g
5
When the rice is cooked and has absorbed almost all the liquid, remove the pan from the heat and add the green peas. Stir with the rice, cover with a lid, and wrap the pan with kitchen towels, waiting for the peas to melt and all the liquid to be absorbed by the rice. This will take about 15 minutes.
- Frozen green peas: 1 glass
6
Serve with finely chopped cilantro.
