Cooking time: About 30 minutes
Prep time: About 15 minutes

Makes: 4 servings





  1. Boil 2 cups of water and chicken stock in a pan. Add rice, saffron, and paprika. Cover. Simmer at lowest heat 20 minutes.
  2. Wash chicken thighs and pat dry. Cut each into halves.
  3. Heat wok (or frying pan) until water drops sizzle. Add 1 t. olive oil. Cook chicken 8 minutes, turning to brown all sides. Remove.
  4. Brown sausage 5 minutes in wok. Remove and clean wok.
  5. Reheat wok and add 2 t. olive oil. Stir-fry onion, garlic, and bell pepper 5 minutes.
  6. Add tomatoes, 1 cup of water, remaining seasonings, rice, peas, and meat. Cover and simmer 10 minutes.


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