CHICKEN PULAO
This Indian pulao is simple, healthy and great for weeknights. It's a one-pot meal!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚ F. Mix the saffron and 1 tablespoon hot water in a bowl; set aside to steep. Melt 2 tablespoons butter in a medium Dutch oven over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden brown and crisp, 4 to 5 minutes. Remove to a small bowl with a slotted spoon.
- Season the chicken on both sides with the cumin and a generous pinch each of salt and pepper. Add to the Dutch oven and cook, turning once, until lightly browned on both sides, 6 to 8 minutes; remove to a plate.
- Add the remaining 1 tablespoon butter to the pot along with the ginger and garlic and cook until toasted, about 30 seconds. Stir in the rice until well coated, then pour in the chicken broth, 1/2 cup water, the saffron with its liquid, ½ teaspoon salt and a few grinds of pepper. Bring to a simmer, then stir, lay the chicken on top and cover. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed the liquid, about 15 minutes.
- Transfer the chicken to a cutting board and let rest 5 minutes. Add the peas to the rice; fluff with a fork. Season the yogurt with a pinch each of salt and pepper. Slice the chicken and serve with the rice. Drizzle with the yogurt and top with the shallots.
Nutrition Facts : Calories 480, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 151 milligrams, Sodium 472 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 45 grams, Sugar 3 grams
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.
CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams
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.
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
SPANISH STYLE CHICKEN WITH SAFFRON RICE
I love chicken with rice in any way shape or form. This is a tasty way to prepare it and very popular around this house!
Provided by MarieRynr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt and pepper.
- heat oil in a 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 in total.
- Transfer with tongs to a plate.
- Pour off all but 2 TBs 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 it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
- Remove from heat and stir in peas and olives.
- Season with salt and pepper to taste.
- cover skillet and let stand 10 minutes.
- Discard bay leaf and serve.
Nutrition Facts : Calories 1052, Fat 41.5, SaturatedFat 11.3, Cholesterol 181.1, Sodium 769.8, Carbohydrate 95.3, Fiber 5.9, Sugar 10.2, Protein 57.5
SAFFRON RICE WITH CHORIZO
Categories Rice Side Quick & Easy Sausage Saffron Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.
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