Chicken With Saffron Rice |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish. Ingredients:
3 1/2 lbs chicken, thighs and drumsticks |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
2 tablespoons olive oil |
1 onion, finely diced |
1 red bell pepper, seeded and finely diced |
1/4 teaspoon saffron, crumbled |
1/4 teaspoon red pepper flakes |
5 garlic cloves, minced |
1/2 cup dry sherry |
2 1/4 cups chicken broth |
14 1/2 ounces diced tomatoes in tomato puree (1 can) |
3 cups medium grain rice |
1/2 cup green olives, pitted and halved |
1 tablespoon fresh flat-leaf parsley, minced |
Directions:
1. Preheat oven to 350.
2. Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
3. Brown chicken in batches, 7-8 minutes per batch.
4. Transfer to plate. Discard fat; wipe out pot.
5. In same pot over medium heat, warm 1 tablespoon oil.
6. Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
7. Add garlic; cook 30 seconds.
8. Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
9. Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
10. Let stand 10 minutes.
11. Sprinkle with parsley.
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