Piquillo Pepper Chicken With Spanish Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday with Rachael Ray Magazine. Ingredients:
3 cups chicken broth |
1/2 cup golden raisin |
3 tablespoons extra virgin olive oil |
1/2 teaspoon turmeric |
1 pinch saffron thread (or 1 envelope saffron powder) |
1 1/2 cups white rice |
4 boneless skinless chicken breast halves (about 1 3/4 pounds) |
salt and pepper |
4 piquillo peppers, jarred, drained and sliced (or 2 jarred roasted red peppers) |
1/2 cup dry sherry |
2 tablespoons butter, chilled and cut into pieces |
1/2 cup flat leaf parsley, chopped |
1/2 cup sliced almonds, lightly toasted |
Directions:
1. In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil. Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
2. While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to skillet. Cook for 6 minutes on each side, until no longer pink. Transfer to a plate to keep warm until the rest of the meal is ready.
3. Add piquillo peppers to skillet and heat through, about 2 minutes. Add sherry and boil until slightly reduced, 1 to 2 minutes.
4. Add butter and half of the parsley, turn off the heat, and stir to melt butter. Spoon sauce over chicken.
5. Add the rest of the parsley and the almonds to cooked rice and fluff with a fork. Serve rice alongside chicken.
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