Bejeweled Chicken and Saffron Rice |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I had a jar of pimentos in the pantry. It got me to thinking about how I could use them in a new way. I came up with this colorful chicken and rice dish. Ingredients:
1 lb chicken breast, cut into tenders |
1 cup jasmine rice |
1/2 cup jullianned carrot |
6 minced garlic cloves |
3 tablespoons pimientos |
4 tablespoons sliced black olives |
1 cup chicken stock |
1 tablespoon cornstarch |
4 tablespoons fresh orange juice |
1 tablespoon orange zest |
1 tablespoon basil, finely chopped |
1 teaspoon kosher salt |
1 teaspoon sugar |
1/2 teaspoon white pepper |
1/2 teaspoon cardamom |
1/2 teaspoon ground ginger |
1/8 teaspoon saffron |
2 1/8 cups water |
3 tablespoons coconut oil |
Directions:
1. Preheat oven to 350 degrees.
2. Rinse and drain the rice. Place two cups warm water in a large saucepan. Pulverize the saffron and let it steep in the warm water for ten minutes.
3. Add 1/2 teaspoon kosher salt and rice. Bring to a boil. Reduce heat to low . Cover and simmer for twenty minutes.
4. While the rice is cooking, Melt the coconut oil over medium high heat in a large skillet. Cook the chicken breast until no longer pink. Remove chicken from skillet and place in a lightly greased covered casserole. Place the casserole in the oven.
5. In the hot skillet, saute the carrots until crisp tender. Add the garlic, pimentos, and sliced olives. Add chicken stock, orange juice,zest sugar, salt, and all other spices. Bring to a boil.
6. Stir corn starch in 1/8 cup cold water. Add cornstarch to skillet and reduce heat until the sauce thickens. Adjust seasonings if needed. Pour sauce over the chicken. Serve with saffron rice.
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