Portuguese-Style Chicken and Sausage in Saffron Rice


Portuguese-Style Chicken and Sausage in Saffron Rice


Chicken and rice translate into a savory one-dish meal in many countries. This Portuguese version features chorizo and rich, saffron-scented rice that adds color and flavor to this not-so-basic yet homey dish.


12 servings
Fond de Poulet Gold® 4 1/2 ounces
Water, hot 60 fluid ounces
Saffron threads, crushed 3/4 teaspoon
Vegetable oil 2 fluid ounces
Chickens, 2 1/2 to 3 pounds, quartered 3 each
Salt, to taste
Pepper, to taste
Onions, diced 3 pounds
White rice, long-grain 1 1/4 pounds
Chorizo, cut in 1/2-inch slices 1 1/2 pounds
Parsley, fresh, chopped 1 ounce
Frozen petite peas, defrosted 1 pound


  1. Combine the Fond de Poulet Gold® and the water and stir until the Fond de Poulet Gold® is  dissolved.  Add the saffron and stir until it is dissolved.  Set aside.
  2. Over medium-high heat, warm the oil in a large, heavy cooking pot with a lid. Season the chicken pieces with salt and pepper and add them to the pot, skin side down.  Cook until the skin is browned, 3-4 minutes, then turn the chicken and brown the second side. Remove the chicken to a platter and reserve.
  3. Add the onions to the pot and sauté until they're just starting to brown, about 7 minutes, stirring occasionally.
  4. Stir the rice into the pot and let it cook for a minute, then pour in the saffron-stock mixture.
  5. Add the reserved chicken and the chorizo, raise the heat, and bring the liquid to a boil. Cover the pot and adjust the heat down so the liquid simmers.
  6. After 25 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. Season to taste with additional salt and pepper.