Chicken For Almodovar

Recipe Ingredients

		Rice
3 cups	711ml	Chicken stock
1 tablespoon	15ml	Butter
1/4 teaspoon	1.3ml	Saffron threads
1 1/2 cups	240g / 8.5oz	White rice
		Chicken
3 tablespoons	45ml	Extra-virgin olive oil
6		Medium piece chicken breast - (6 oz ea) - each breast cut in
		Half across the breast
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Garlic cloves - cracked away from
		Skin and crushed
1		Onion - quartered, then (medium)
		Thinly sliced
1		Fresh or dried bay leaf
2		Jarred pimentos - drained, halved,
		And sliced
1/4 cup	40g / 1.4oz	Golden raisins
1 cup	146g / 5.1oz	Spanish jumbo green pitted olives - coarsely chopped
1 cup	237ml	Dry white wine
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Butter - chopped into pieces
1/3 cup	13g / 0.5oz	Chopped flat leaf parsley
1/2 cup	46g / 1.6oz	Sliced almonds - toasted

Recipe 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 to 3 minutes on each side. Remove chicken and add another tablespoon oil, a turn of the pan.

Add garlic and onions and saute 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C73) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.