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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you don't have saffron you can leave it out. Using instant rice brings down the total cook time. Ingredients:
3 tablespoons olive oil |
2 chicken breasts, cut into strips so the chicken will cook quicker |
1/2 cup flour |
salt and pepper |
2 cups chicken stock |
2 cups instant rice |
2 garlic cloves, minced |
1 medium onion, chopped |
1 (14 ounce) can diced tomatoes, drained |
1/2 teaspoon oregano |
1 teaspoon hot paprika |
1 pinch saffron thread |
salt and pepper |
Directions:
1. In a shallow dish mix flour, salt, pepper and paprika. Drege the chicken in the flour mixture. In a large skillet heat oil and brown chicken on both sides; about 5 minutes per side. Remove the chicken from the oil and keep warm.
2. In a mixing bowl combine stock, tomatoes, salt and pepper (to taste), saffron and oregano.
3. Brown rice in the left over oil in the skillet. Add onion and garlic and saute until onions are translucent. Place chicken back in skillet and add stock mixture.
4. Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is cooked all the way through.
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