 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I saw her making the recipe on tv and knew I had to try it that day. I'm so glad I did. It's so delicious and easy. The recipe calls for bone-in/skin-on chicken thighs or breasts. I was trying to cut back on calories and used skinless chicken thighs and breast and thought it came out great. Hope you like it too. Ingredients:
1/2 teaspoon saffron thread (about 2 pinches) |
4 cups chicken stock |
1 tablespoon extra virgin olive oil |
3 tablespoons butter, divided |
8 bone-in skin-on chicken thighs or 4 bone-in skin-on chicken breasts |
salt & fresh ground pepper |
1/3-1/2 cup broken spaghetti (a couple handfuls) |
1 cup long grain rice |
1 medium onion, chopped |
2 garlic cloves, minced |
1 bay leaf |
1 pinch cinnamon |
1 pinch turmeric |
1 cup frozen peas |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Place medium-size pot over medium heat with the saffron and chicken stock. Bring to a simmer and keep warm.
2. Place a large, high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 1 tablespoon of butter.
3. Season the chicken with salt and pepper, and cook in the pan unitl golden brown, about 4 to 5 mins per side. Remove the chicken to a plate and reserve, covered with foil.
4. Melt remaining 2 tablespoons of butter in the pan. Add the broken pasta to the pan and cook until toasted and golden brown, 2-3 minutes.
5. Add the rice to the pan, tossing to coat in the butter, along with onion and garlic. Cook, stirring occasionally, unitl onions are tender, about 5 minutes.
6. Add the bay leaf, cinnamon, tumeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until chicken is cooked throughand the rice is tender, 15 to 18 minutes.
7. Stir in peas and parsley, remove and discard bay leaf and serve.
|
|