Chicken Margarita Saffron Yellow Rice Food

EASY ONE POT CHICKEN AND SAFFRON RICE

Steps:

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice stir until it's coated with the oil.
• Add the stock and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is Al dente and the liquid is absorbed.
• Fluff the rice.
• Stir in the chicken and parsley and allow it to warm through the heat of the rice.
• Serve hot.

ARROZ CON POLLO

Steps:

• Preheat the oven to 375 degrees F.
• Combine wine and saffron; let stand until ready to use.
• Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
• Flip, and cook until golden brown; transfer to a plate.
• Drain any excess oil, leaving 1 teaspoon of oil in the pan.
• Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
• Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
• Cover the pan and place it in the oven. Bake for 30 minutes.
• Remove the pan from the oven. Stir the peas into the rice.
• Top with parsley and serve.

CHICKEN MARGARITA & SAFFRON YELLOW RICE

Steps:

• Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
• Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
• In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
• Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.

SAFFRON YELLOW RICE MIX

Steps:

• Combine everything and store in an airtight container.
• TO PREPARE:.
• In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
• Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

MARGARITA CHICKEN

Steps:

• Rinse the chicken breasts and pat dry; set aside.
• In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
• Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
• Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

BEST GRILLED MARGARITA CHICKEN... EVER!

Steps:

• Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

MARGARITA CHICKEN

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

MARGHERITA CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

MEXICAN YELLOW RICE

Steps:

• Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
• Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
• Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
• Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
• Pour in the broth, mix well and bring rice to a boil.
• Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
• Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

SAFFRON RICE WITH CHICKEN & PEPPERS

Steps:

• Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
• Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
• Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
• Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

AWESOME CHICKEN AND YELLOW RICE

Steps:

• preheat oven to 400 degrees.
• salt and pepper chicken.
• dredge chicken in flour.
• fry chicken in medium hot oil to brown and set aside (chicken will not be done).
• clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
• In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
• when it begins to boil, add the rice mix and boil for about a minute.
• put the rice mixture in the casserole or paella pan.
• Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
• Cover and bake for about 1 1/4 hours - 1/1/2 hours.