Sunday, May 17, 2009

Chicken with Saffron Rice

A couple of weeks ago, I was raving over my Everyday Food and how much I look forward to the day it arrives in my mailbox.  Well there is another magazine I love to get, and this one happens to be free.  It's my Williams-Sonoma catalog that comes every month or so.  They happen to have some of the most delicious recipes inside, not only are they easy, I have yet to make one that does not taste good:)

A few months ago, I opened up the magazine and spotted this recipe.  I do not really enjoy olives, but for some reason lately the thought of them paired with other delicious flavors has been beyond appealing, I mean it's a little addicting.

So after paging through I ripped this recipe out and set to make it the next night.  We were blown away by this is so delicious, salty from the olive brine and sweet the red pepper, with a little heat to boot.  Don't delay in making this, it is perfect for any night of the week and tastes great the next day too!  

(For the record, I cut this in half and it was still plenty of food.)

Chicken with Saffron Rice


3 1/2 lb. chicken thighs and drumsticks

Salt, to taste, plus 1 1/4 tsp.

Freshly ground black pepper, to taste

2 Tbs. olive oil

1 yellow onion, finely diced

1 red bell pepper, seeded and finely diced

1/4 tsp. crumbled saffron

1/4 tsp. red pepper flakes

5 garlic cloves, minced

1/2 cup dry sherry

2 1/4 cups chicken broth

1 can (14 1/2 oz.) diced tomatoes with juices

3 cups medium-grain rice

1/2 cup green olives, pitted and halved

1 Tbs. minced fresh flat-leaf parsley


Position a rack in the lower third of an oven and preheat to 350°F.

Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.

In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.

Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time. 

Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately. Serves 6 to 8.

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