Spanish Chicken With Rice (Chicken for Almodovar) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipecame from Rachel Rayon the Cooking Channel and is very good. We have made a few adjustment, we dont add raisins, and we do add lemon to the rice. Ingredients:
4 cups chicken stock |
2 pinches saffron threads |
2 cups white rice |
1 lemon juice, and zest |
2 tablespoons olive oil |
6 medium chicken breasts |
salt and pepper |
4 crushed garlic cloves |
1 medium onion |
1 bay leaf |
1/3 cup capers |
1/2 cup spanish olives |
1 cup white wine |
1 cup chicken stock |
1/3 cup parsley |
Directions:
1. RICE.
2. In a medium saucepan bring stock to boil.
3. Add saffron and juice and zest of lemon.
4. Add rice.
5. Cover pot and reduce heat to low and simmer for 18 to 20 minutes.
6. fluff with fork.
7. CHICKEN.
8. In a alrge skillet add heat1 tablespoon of oil, brown chicken seasoned with salt and pepper.
9. remove chicken and add the 2nd tablespoon of oil, heat.
10. Add Garlic and Onion and saute for 2 minutes until they begin to soften.
11. stir in bay, capers and olves.
12. Add wine and cook for 1 minute picking up any pan drippings.
13. Add stock and bring liquid to simmer.
14. Return chicken and cook for 15 minutes.
15. serve with saffron rice and garnish with lots of chopped parsley. The recipe also calls for toasted almonds to be added at this point. (although we leave them out).
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