Chicken With Saffron Rice Food

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

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.

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.

CHICKEN WITH CHICKPEAS AND SAFFRON RICE

Steps:

• Preheat oven to 350°F.
• Season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
• In Dutch oven over medium-high heat, warm 1 tablespoon oil. Brown chicken for 6-8 minutes. Transfer to plate. Discard fat; wipe out pot.
• In the same pot over medium heat; warm 1 tablespoon oil. Cook onion, bell pepper, saffron and red pepper flakes about 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 15 minutes.
• Add rice, chickpeas, salt and pepper. Increase heat to medium-high; bring to simmer.
• Cover; bake in oven for 20 minutes, stirring halfway through.
• Let stand 10 minute before serving.

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

CHICKEN WITH SAFFRON JEWELED RICE

Steps:

• Heat half the butter in a large frying pan.
• Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
• Heat remaining butter in the pan and add the chicken.
• Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
• Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
• Cook, stirring, for 1 minute.
• Return onion and browned chicken to the pan.
• Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
• Increase heat to high to bring to the boil.
• Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
• Remove from heat and set aside, covered, for 5 minutes to rest.
• Use a fork to fluff the rice.
• Add half of the toasted almonds and pistachios and stir through the rice.
• Transfer to a serving platter.
• Sprinkle with remaining pistachios, almonds, and rose water if using.
• Arrange lime wedges around dish.
• Serve immediately.
• Avoid actually eating the cardamom pods.

SANTA FE CHICKEN WITH SAFFRON RICE

Steps:

• Spray a 2-quart casserole with cooking spray.
• Put chicken and onion into the casserole.
• Sprinkle with worcestershire, lime and garlic.
• Bake in a 350-degree oven for 30 minutes or until chicken is done.
• Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
• Mix, then cover tightly.
• Continue to bake at 350 for 45 minutes or until rice is done.
• Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
• Top with fresh chopped cilantro, if desired.

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.