Portuguese-Style Chicken and Sausage in Saffron Rice

• 3 tbsp. vegetable oil
• 3 to 3-1/2 lb. whole chicken, quartered and patted dry
• 3 cups coarsely chopped onions (2-3 lg. onions)
• Salt and ground black pepper
• 1/4 tsp. saffron threads, crushed
• 1-1/2 oz. Fond de Poulet Gold dissolved in 2 1/2 cups 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. 1.
2. Over medium-high heat, warm the oil in a large, heavy cooking pot with a lid.
3. When the oil is very hot, add the chicken pieces, skin side down, and cook until the skin is lightly browned, 3-4 minutes.
4. Turn the chicken and brown the second side.
5. Stir in the onions and saute until they're just starting to brown, about 7 minutes, stirring occasionally.
6. Season with salt and pepper.
7. 2.
8. Meanwhile, dissolve the saffron in the diluted Fond de Poulet Gold.
9. 3.
10. Stir the rice into the pot and let it cook for a minute, then pour in the saffron-stock mixture.
11. 4.
12. Add the kielbasa, raise the heat, and bring the liquid to a boil.
13. Cover the pot and adjust the heat down so the liquid simmers.
14. 5.
15. After 20 minutes, stir in the parsley and peas, recover the pot, and and continue cooking another 5-10 minutes, until the liquid is absorbed and the chicken is cooked through and very tender.
16. Season to taste with additional salt and pepper, and serve.
17. Visit www.MoreThanGourmet.com for more recipes.

vegetable oil, chicken, onions, salt, saffron threads, fond de poulet, long grain white rice, turkey kielbasa, flatleaf, frozen petite peas

Taken from www.foodgeeks.com/recipes/21863 (may not work)