Tuesday, March 15, 2011

Chicken with Saffron Rice

Chicken with Saffron Rice Recipe - 6 - 8 servings
3 1/2 pounds of chicken thighs and drumsticks
salt and pepper
Olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1/4 tsp crumbled saffron
1/4 tsp red pepper flakes
5 garlic cloves, minced or crushed
1/2 cup dry sherry (Charles Shaw (AKA Trader Joe's 3 Buck Chuck) Sauvignon Blanc worked well) or Apple Cider Vinegar
2 1/4 c. chicken or vegetable stock
14 oz. can diced tomatoes (do not drain)
1/2 cup green olives, pitted and halved
3 cups rice
fresh Italian parsley, minced for garish
optional: a bunch of fresh chopped kale

1.  Preheat oven to 350 degrees. Season chicken with salt and pepper. Use Dutch oven, warm 1 Tb olive oil. Brown chicken (7-8 minutes). Transfer chicken to a plate and wipe the pan.
2.  In the same Dutch oven or pot on medium heat, warm 1 Tb olive oil. Cook onion, red bell pepper, saffron, red pepper flakes for about 10 minutes. Add garlic, sherry and cook together for 1 minute. Add browned chicken, stock, tomatoes and juices from the can. Bring to a simmer and cook for 20 minutes, covered.
3.  Add rice, olives, salt and pepper then bring to a simmer. Cover. Bake 30 minutes. Stirring halfway. (If you use brown rice it may take longer.)  Stir in roughly chopped kale (or even spinach) Let stand 10 minutes.
4.  Serve with parsley sprinkled on top.

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