• 1- 2 1/2 to 3 pound whole organic chicken, cut up
  • 2 tbsp. cooking oil
  • 1 1/2 c. Arborio rice
  • 2 bay leaves
  • 1 branch fresh rosemary leaves
  • 1 c. chopped yellow onion
  • 4 cloves garlic, crushed but kept whole
  • 2 tsp. fresh ginger, chopped
  • 1 fuji apple, peeled and chopped
  • 4 cups water or veggie broth
  • 2 large tomatoes, peeled and roughly chopped
  • Salt & pepper to taste
  • 2 tsp. smoked paprika
  • 7 to 9 strands of saffron
  • 1 c. frozen peas
  • 1/2 c. fresh shredded parmesan cheese


Preheat oven to 400 degrees.

Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from the skillet. In the remaining pan drippings cook and stir rice, onion, garlic, ginger, & apple until golden. Add water or broth, tomatoes, rosemary, saffron, salt, pepper, and paprika. Bring to a boil; stir well. Arrange chicken atop rice mixture. Bake 30 to 35 minutes or until rice and chicken are cooked through. Stir in peas last. Lightly sprinkle fresh parmesan cheese on top before serving.


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