EASY ONE POT CHICKEN AND SAFFRON RICE
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers
Provided by Erren Hart
Categories Main
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 502 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 429 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN WITH SAFFRON RICE
Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.
Provided by Bonnie G 2
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
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
Provided by Michael Thomas
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 30
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.
CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN WITH SAFFRON RICE
This is an easy and delicious recipe. The saffron rice really makes it special. It is also a very healthy meal.
Provided by Chris from Kansas
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 303.8, Fat 11.9, SaturatedFat 6.7, Cholesterol 72.4, Sodium 445.2, Carbohydrate 22.6, Fiber 7.2, Sugar 2.7, Protein 26.8
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.
SAFFRON RICE WITH CHICKEN & PEPPERS
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Provided by Roopa Gulati
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
CHICKEN FRANCESA
This recipe was given to me by my mother many years ago. I like to serve it at dinner parties or for a romantic dinner with my husband.
Provided by NANNYMM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
- Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
- Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
- Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 1065.5 calories, Carbohydrate 29.8 g, Cholesterol 166.5 mg, Fat 70.3 g, Fiber 1.3 g, Protein 62.7 g, SaturatedFat 15.2 g, Sodium 1027.7 mg, Sugar 8.9 g
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