Chicken With Chickpeas And Saffron Rice Recipes

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CHICKEN WITH SAFFRON RICE



Chicken With Saffron Rice image

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.

Provided by Bonnie G 2

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350.
  • Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  • Brown chicken in batches, 7-8 minutes per batch.
  • Transfer to plate. Discard fat; wipe out pot.
  • In same pot over medium heat, warm 1 tablespoon oil.
  • Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  • Add garlic; cook 30 seconds.
  • Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  • 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.
  • Let stand 10 minutes.
  • Sprinkle with parsley.

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