Chicken with Saffron and Rice
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 hrs 20 mins
- Yields: 6 - 8 Servings
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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