| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 cups chicken stock
- 1 tablespoon butter
- 1/4 teaspoon saffron threads, 2 pinches
- 1 1 /2 cups white rice
- 3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
- 6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast
- Salt and pepper
- 4 cloves garlic, cracked away from skin and crushed
- 1 medium onion, quartered, then thinly sliced
- 1 bay leaf, fresh or dried
- 2 jarred pimentos, drained, halved and sliced
- 1/4 cup, 2 handfuls, golden raisins
- 1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons butter, chopped into pieces
- 1/3 cup, a couple of handfuls, flat leaf parsley, chopped
- 1/2 cup sliced almonds, a few handfuls, toasted
Instructions
- In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.
- In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 – 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.
- Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1218 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 107 g |
| Cholesterol | 328 mg |
| Sodium | 2154 mg |
Reviews
As a fan of both Rachael Ray and Pedro Almodóvar, this dish is fabulous. Very Spanish with the pimientos and almonds, very Catalán with the rasins. I have made this many times. Serve with a light Spanish white Rioja wine!
This dish had an unusual, exotic taste that I don’t think would appeal to everyone, but we love trying unique dishes, and this one was right up our alley. It wasn’t hard to prepare, and the leftovers were actually even better. Go heavy on the golden raisins and toasted almonds–they make the dish!
A little longer than 30 minutes unless you have your ingredients pre-measured and at the ready. This recipe is absolutely delicious.
If you like Mediterranean food, this dish is for you. It was really simple to prepare, and it came out looking like something served in a fancy restaurant. I got oohs and ahhs from my kids, which is a treat for me!