White raisins
2 tsp soaked in boiling water 30 minutes.
Long grain
with rice 1 lb
Salt and
pepper to taste
Ground cumin 1/2
tsp
Remove
the skin from chicken pieces. Season chicken with salt and
pepper. Cook in oil. Remove pieces as they brown. They
should be almost cooked at this point. If they are not, turn
down heat and continue cooking. Add onions to the oil left
in the pan and cook until soft. Add garlic, bay leaf and
ground coriander. Stir in rice until well coated with the
oil. Add bell peppers and cook a few minutes. Stir in
tomatoes, cumin and saffron. Add raisins. Return chicken
pieces to pan. Pour 2 cups boiling chicken stock. Cover pan.
Turn down heat and simmer 10 minutes. Add olives and
continue simmering 10 to 15 minutes until rice is cooked.
Add some drops of Tabasco. Serve hot.
