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Andrea Gonzmart Williams from Tampa’s Columbia Restaurant.

(This recipe can also be cut in half to make a smaller portion)
3 - pound chicken, cut in quarters
2 - Spanish onions, chopped into eighths
1 - green pepper, chopped into eighths
2 - medium tomatoes, chopped
2 - garlic cloves minced
½ cup - Spanish extra-virgin olive oil
1 whole bay leaf
4 cups - chicken stock
2 cups - white long-grain rice
½ teaspoon saffron
½ tablespoon salt
½ cup small green peas, cooked
4 white asparagus tips
2 roasted red peppers, cut into strips
¼ cup dry white wine
Columbia Seasoning


Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron and salt. Allow saffron to dissolve; keep warm until use.

Season chicken generously with Columbia seasoning. In a large oven-proof casserole, heat olive oil on stove and cook chicken until skin is golden brown on both sides. Remove chicken and set aside. In same oil, sauté onion, green pepper, tomato and garlic until onion is transparent. Scrape bottom of pan to loosen any chicken droppings. Add chicken stock, salt, bay leaf, rice and stir well. Return chicken to pan. Bring mixture to a boil, then cover and bake in oven at 400° for approximately 30 minutes or until chicken and rice is done. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips. Serves 6.