Chicken with saffron rice, tomatoes, peas and thyme

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken and pat dry. Tie the ends of the legs together with kitchen string. Wash the thyme, pat dry and put something aside for garnishing. Strip the rest of the thyme from the stalks. Mix with 3 tablespoons of oil, salt and paprika.

2. 2

   Spread the chicken evenly on all sides. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hours. Cook the rice in boiling salted water with saffron according to package instructions. Add peas approx. 8 minutes before the end of cooking time. Wash, clean and quarter the tomatoes. Remove seeds, dice flesh. Peel and chop the onion. Heat 1 tablespoon of oil in a frying pan and sauté the onion. Add the tomatoes and braise briefly.

3. 3

   Remove seeds, dice flesh. Peel and chop the onion. Heat 1 tablespoon of oil in a frying pan and sauté the onion. Add the tomatoes and braise briefly. Drain the rice, drain and add to the tomato mixture, mix everything. Serve the chicken with the rice. Serve with thyme aside

Nutrition Facts

KCAL
730 kcal

CARBS
48 g

FATS
35 g

PROTEINS
58 g