Chicken and rice translates into a savory one-dish meal in many countries. This version was inspired by a Portuguese woman living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.
Servings: 4
Ingredients:
3 tbs vegetable oil
1 3 to 31/2 lb. chicken, quartered and patted dry
3 cup coarsely chopped onions
salt and freshly ground black pepper to taste
1/4 tsp Crushed saffron threads***
1 oz Fond de Poulet Gold® (white chicken stock) + 21/2 cup hot water***
1 cup long-grain white rice
8 oz turkey kielbasa, cut into 1/2-inch slices
1/4 cup chopped flat-leaf parsley
1 cup frozen petite peas, defrosted

1. Heat oil in a large casserole over medium-high heat until hot.
2. Add chicken, skin side down, and cook until skin is lightly browned, 3–4
minutes. Turn and cook second side until browned.
3. Stir in onions and sauté until just starting to brown, about 7 minutes, stirring occasionally.
4. Season with salt and pepper
5. Dissolve saffron in diluted Fond de Poulet Gold®. Stir rice into casserole and let it cook for a minute.
6. Pour diluted stock into pan. Add kielbasa, raise the heat, and bring
liquid to a boil.
7. Cover pan, adjust heat down so liquid simmers, and cook until liquid is absorbed, 25 to 30 minutes.
8. 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.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.