Portiguese Style Chicken and Sausage in Safforn Rice

By akselden

Ingredients

• ;4 t.crushed saffron threads :
• 3 T. Vegetable oil
• 1 3 to3 1/2-lb. chicken, quartered and patted dry coarsely chopped onions
• Salt and freshly ground black pepper to taste
• 1 oz. Fond de Poulet Gold'" + 2 1/2 cup. hot water
• 1 c. long-grain white rice
• 8 oz. turkey kielbasa, cut into 1/2 inch slices
• 4 c. chopped flat-leaf parsley i
• 1 c. frozen petite peas, defrosted

Preparation

Step 1

Heat oil in a large casserole over medium high heat until hot. Add chicken, skin side down, and cook until skin is lightly browned. 3-4 minutes. Turn and cook about 7 minutes, stirring occasionally. Season with salt and pepper. Meanwhile, cook for a minute, then pour diluted stock into pan. Add kielbasa, raise the heat, and bring liquid to a boil. Cover pan, adjust heat down so liquid simmers, and cook until liquid is absorbed, 25-30 minutes. After 20 minutes, check to see that there is enough liquid. Stir in parsley and peas,and cook until chicken is thoroughly cooked and very tender.