Tommie's Chicken and Yellow Rice

¼ cup olive oil divided
1 1/2 pounds boneless, skinless chicken breast
1 medium Spanish onion chopped
½ large green pepper chopped
2 to 3 cloves garlic minced
¼ cup tomato sauce
1 bay leaf
1 tsp crushed oregano
1 tsp salt
Pepper to taste
1 14.5 ounce can low-sodium chicken broth mixed with water to make 3 cups
1 pinch saffron
Juice of ½ lemon, about 1 tbsp
2 cups long-grain rice
1 8.5 ounce can small early peas (optional but traditional)

In heavy skillet over medium-high heat, heat enough oil to cover bottom of pan. Brown chicken pieces on both sides; remove. While chicken browns, heat about 2 tbsp oil in a large heavy saucepan over medium-high heat. Saute onion, green pepper and garlic until clear, but not brown. Turn down heat if necessary; add tomato sauce, bay leaf, oregano, salt and pepper; stir well. Add chicken broth, saffron and lemon juice. Add chicken; bring to boil; reduce heat to medium; cover pan; cook 30 minutes.

Remove chicken. Add rice to pot; stir well. Place chicken on top of rice; return to rapid boil. Cover pot; turn off heat. Let sit, covered, 30 minutes (do not peak, or rice will stop steaming.) When ready to serve, garnish with heated peas.
Makes 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user CSNODGRASS.