Chicken with Saffron and Rice

Name: Chicken with Saffron and Rice
Prep time: 20 min
Total time: 100 min
Yield: 6 - 8 Servings
Ingredients: 3u00bd pounds chicken thighs and drumsticks; Salt, to taste, plus 1u00bc teaspoons; Freshly ground black pepper, to taste; 2 Tablespoons olive oil; 1 yellow onion, finely diced; 1 red bell pepper, seeded and finely diced; u00bc teaspoon saffron, crumbled; u00bc teaspoon red pepper flakes; 5 garlic cloves, minced; u00bd cup dry sherry; 2u00bc cups chicken broth; 2 cans (14u00bd ounce) diced tomatoes with juices; 1u00bd cups medium-grain rice; u00bd cup green olives, pitted and halved; 1 Tablespoon fresh flat-leaf parsley, minced

By Leslie Blythe Chicken, Rice Baking, Sautéing, Simmering

November 29, 2016

This recipe is from Williams-Sonoma. It’s a traditional Spanish dish of chicken and rice that is seasoned with saffron. The saffron makes this dish. Saffron is a spice derived from the flower of the Crocus. It’s one of the world’s most expensive spices by weight.

Prep: 20 mins
Cook: 1 hr 20 mins
Yields: 6 - 8 Servings

Ingredients

3½ pounds chicken thighs and drumsticks

Salt, to taste, plus 1¼ teaspoons

Freshly ground black pepper, to taste

2 Tablespoons olive oil

1 yellow onion, finely diced

1 red bell pepper, seeded and finely diced

¼ teaspoon saffron, crumbled

¼ teaspoon red pepper flakes

5 garlic cloves, minced

½ cup dry sherry

2¼ cups chicken broth

2 cans (14½ ounce) diced tomatoes with juices

1½ cups medium-grain rice

½ cup green olives, pitted and halved

1 Tablespoon fresh flat-leaf parsley, minced

Directions

1Position a rack in the lower third of an oven and preheat to 350°F.

2Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 tablespoon of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.

3In the same pot over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.

4Stir in the rice, olives, the 1¼ teaspoons salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time.

5Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately.

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