Sour Cream Herbs Chicken Over Saffron Rice Recipes

CHICKEN WITH SAFFRON RICE

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.

SOUR CREAM & HERBS CHICKEN OVER SAFFRON RICE

Steps:

• Place chicken into a medium bowl or casserole dish. Pour the Lea & Pdrrins Marinade for Chicken over chicken. Marinate in the refrigerator for one hour (Can marinate for up to 3 hours).
• Remove chicken from marinade and shake off excess marinade. Sprinkle the Thyme, seasoned salt and lemon pepper (that have been mixed together) over both sides of the chicken.
• Rub (or spoon) sour cream liberally on chicken (both sides).
• Place chicken in a 2-quart casserole dish that has been sprayed with non-stick cooking spray.
• Set oven to broil at 450 degrees. Broil chicken uncovered for 20 minutes. Cover and cook 30 more minutes (Uncover last 10 minutes) until juices run clear -when you stick the end of the knife into center of a piece of chicken.
• Serve over the vegetable laden Saffron rice. FOR THE RICE: Bring the water and chicken stock to a boil; add the rice and onions. Cook, covered 20 minutes. Then uncover and add mushrooms and pimento peppers; re-cover and cook 5 more minutes; fluff with a fork.
• Serve the chicken on top of the rice. Enjoy with a salad and green vegetable -or sides of your choice.