This dish originates in the northern most region of Portugal, known as Entre Douro e Minho; an easy to make recipe that combines chicken, sausage and saffron to create an oven-baked rice that is rich in both flavor and color.  The crispy-skinned chicken is achieved by placing the pieces atop the rice, skin side up, before baking it in the hot oven.

Ingredients:

4 tbsp olive oil

1 medium yellow onion, chopped

4 chicken thighs or drumsticks, or 2 whole legs

4 oz chouriço or linquiça sausage

1 bay leaf

1 1/4 cup white rice

1 large pinch saffron

to taste salt and pepper

Preparation:

1. Heat the olive oil in a large pan, and when it ripples add the bay leaf and onion and cook over low heat until soft and translucent (5 to 10 minutes).  Add 3 cups of water to the pan and bring to a boil over high heat.  Salt and pepper to taste then add the sausage and the chicken and simmer gently, covered, for 15 minutes.

2. Pre-heat the oven to 400º

3. Remove the meat from the pan and discard the bay leaf.  Cut the sausage into 1/2 inch chunks.  Crush the saffron in a small amount of the cooking liquid and then add it to the onions and remaining liquid, blending well.

4. Put the rice and sausage into a ovenproof casserole or baking dish, then stir in the onions and saffron broth.  Place the chicken on top, skin side up, and bake in the oven, uncovered, for 45 minutes to an hour until the rice is done and all the water has been absorbed.

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