Mediterranean Chicken with Rice
| Yield: | 6 Servings |
| Categories: | Main Courses, Poultry |
| 1 | 4-lb chicken; only legs, thighs, breast and wings, cut in 12 | |
| 3 | lg | Tomatoes; peeled,seeded and chopped |
| 2 | Onions; finely chopped | |
| 2 | Garlic cloves; minced | |
| 1 | tb | Coriander seed; ground |
| 1/2 | ts | Saffron |
| 4 | tb | Olive oil |
| 1 | Bay leaf; crushed | |
| 2 | Bell peppers; finely diced | |
| 1 | c | Kalamata olives; pitted and dices |
| 2 | c | Chicken broth; preferably homemade |
| 2 | tb | White raisins; soaked in boiling water 30 minutes |
| 1 | lb | Long-grain white rice |
| Salt and pepper; to taste | ||
| Tabasco sauce; to taste | ||
| 1/2 | ts | Ground cumin |
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