Chicken With Saffron Rice Recipes

EASY ONE POT CHICKEN AND SAFFRON RICE

Steps:

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice stir until it's coated with the oil.
• Add the stock and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is Al dente and the liquid is absorbed.
• Fluff the rice.
• Stir in the chicken and parsley and allow it to warm through the heat of the rice.
• Serve hot.

CHICKEN WITH SAFFRON RICE

Steps:

• Preheat oven to 350.
• Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
• Brown chicken in batches, 7-8 minutes per batch.
• Transfer to plate. Discard fat; wipe out pot.
• In same pot over medium heat, warm 1 tablespoon oil.
• Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
• Add garlic; cook 30 seconds.
• Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
• Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
• Let stand 10 minutes.
• Sprinkle with parsley.

TRADITIONAL RED MOLE CHICKEN WITH SAFFRON RICE

Steps:

• Heat oven to 400 degrees F.
• For the Mole: Roast the peanuts on a baking sheet for 10 to 12 minutes. In a small skillet, toast the sesame seeds for a couple of minutes until brown. Let cool, then finely grind in a food processor. Set both aside.
• Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain and remove the seeds and stems.
• In a blender, puree the anchos until smooth. Add the ground spices and puree.
• Pour the oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and sesame seeds and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and cook for another 5 minutes. Season with salt. Set aside.
• For the rice: Wash the rice and put it into a rice cooker or pan with enough water to stretch from the tip of your finger to the first knuckle on your index finger (that's a trick). Sprinkle in the saffron, cover and cook until the rice is cooked and all the liquid is absorbed, about 20 minutes.
• For the chicken: In a large skillet, saute the onion in the oil. When the onion becomes transparent, add the chicken and cook until white on all sides. Add the mole and chicken stock and simmer, covered, for 20 minutes. Serve over the saffron rice with corn tortillas, glazed carrots and calabacitas.
• Combine corn, squash, chiles and water in a saucepan over medium heat. Cook until the squash can be pierced with a fork. Remove from heat, add the butter and salt. Stir and serve.
• Cut the carrots into sticks. Melt the butter and sugar in a large skillet. Add the carrots and cook over medium heat until the carrots are glazed and a little browned.

SAFFRON RICE WITH CHICKEN & PEPPERS

Steps:

• Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
• Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
• Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
• Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

SANTA FE CHICKEN WITH SAFFRON RICE

Steps:

• Spray a 2-quart casserole with cooking spray.
• Put chicken and onion into the casserole.
• Sprinkle with worcestershire, lime and garlic.
• Bake in a 350-degree oven for 30 minutes or until chicken is done.
• Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
• Mix, then cover tightly.
• Continue to bake at 350 for 45 minutes or until rice is done.
• Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
• Top with fresh chopped cilantro, if desired.

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.