Friday, January 01, 2010

Chicken with Saffron Rice

First off, Thank you Teresa for following my blog!

Happy New Year to everyone...I hope your celebrations were fun and you have some great new goals and recipes to share for 2010. I am looking forward to catching up with everyone after being away from the online world this past week.

To start the year off with a healthy recipe Doug and I made chicken with saffron rice.



You'll need the following ingredients........

3 ½ lbs. chicken thighs and drumsticks

Salt and pepper

2 Tbs. olive oil

1 yellow onion, finely diced

1 red bell pepper

¼ tsp. crumbled saffron

¼ tsp. red pepper flakes

5 garlic cloves, minced

½ cup cooking sherry

2 ¼ cups chicken broth

1 can (14 oz. size) diced tomatoes with juices

3 cups medium grain rice

½ cup green olives, pitted and halved



Season chicken with salt and pepper. In my Le Creuset I heated 2 Tbs. olive oil and browned chicken in batches (about 7 minutes to batch). Transfer to a plate when all the chicken is browned.



In the same pot you will tip in onions, bell pepper, saffron and red pepper flakes. Cook 10 minutes or until the veggies are soft.



Add garlic and cook a minute more. Now add sherry, stir.

Add chicken pieces, broth tomato and juices. Bring to a simmer, cover and cook 15 minutes.






Add rice, olives, 1 ¼ teaspoons salt and pepper.



Cover, bake in a 350 degree oven for 30 minutes, stirring halfway through cooking time.


Note: I took it out of the oven 15 minutes through cooking and it was just about done. I don’t think I added enough chicken broth…or maybe added too much rice – either way, I put the lid back on, placed it back in the oven and turned off the heat.




Let stand 10 minutes
before serving.






I'm sending this to Cream puffs in Venice for her Magazine Monday series.

14 comments:

girlichef said...

Yum, it sounds delicious! Happy New year :D

Cathy said...

Happy New Year Tina! Hope 2010 is magical for you....my goal is to get that damn bike down to you for a visit! Let's catch up next week.

Kim said...

Happy New Year!! Sounds like a delicious way to start the new year. I've never bought or used saffron before, but it is on my list! This sounds like a great, flavorful and healthy dish.

Janel said...

Happy 2010! This sounds like a nice, light meal after all of the rich stuff from the last two weeks.

A Year on the Grill said...

Happy new year, and what a great chicken that must be... yum

monicajane said...

looks great...I love saffron...

Wandering Coyote said...

Happy New Year!

What magazine did this come from?

Anonymous said...

I congratulate, a brilliant idea and it is duly

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Pierce said...

Happy New year everyone! I am glad things are shifting into a lower gear now...always so hectic during the holidays.

I may be calling on you for some of your favorite recipes where you use a food processor. I have a great new Cuisinart and am so ready to put it to daily use.

Cathy - C'mon down! But it was 18 degrees last night so...you may want warmer weather.

Coyote - the chicken saffron rice came from a Williams Sonoma catalog that has articles and recipes. It was a September 2009 issue. It's like a magazine...but they sell so much in it too.

Caveman Cooking said...

This looks yummmmmmmy! Anything with saffron rice seems to work for me, but this is one I definitely will give a try.

Drick said...

sounds delicious - much more ingredients than I put in mine so no wonder it looks so wonderful - a keeper

Karine said...

This is a great dish! thanks for sharing :)

Pierce said...

Thank you Caveman Cooking, Drick and Karine! It's fun trying new dishes.

LinkWithin

Blog Widget by LinkWithin