Sour Cream Herbs Chicken Over Saffron Rice Recipes

SINFUL SOUR CREAM CHICKEN

Steps:

• Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter.
• Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.

SAFFRON AND (SOY) SOUR CREAM CHICKEN

Steps:

• Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
• Add the sour cream and cook for a few minutes.
• Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!

HERBED CHICKEN AND RICE

Steps:

• In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

CHICKEN IN SAFFRON CREAM

Steps:

• Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• Cover tightly, let steep at least 20 minutes but preferably 2 hours.
• Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• In a small bowl, combine the salt, pepper, and coriander.
• Sprinkle the spices over the chicken; let stand 10 minutes.
• Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• Use tongs to transfer the chicken to a plate.
• Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• If the sauce is too thick, add a splash of cream or milk.
• Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
• WINE RECOMMENDATION:.
• Crisp, dry Rose'.

SWEET-AND-SOUR CHICKEN WITH RICE

Steps:

• In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

HERBED SWEET 'N' SOUR CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
• In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
• Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
• Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.