Arroz Con Azafran Saffron Rice Recipes

SAFFRON RICE

Steps:

• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes before serving.
• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• Combine saffron + boiled water with the basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and serve.

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.