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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken with Saffron Rice

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chicken with Saffron Rice Empty Chicken with Saffron Rice

    Post by Lobo Wed 20 Jan 2016, 1:39 am

    Chicken with Saffron Rice Img47l
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    Prep Time: 35 minutes
    Cook Time: 85 minutes
    Servings: 8
    This is our version of arroz con pollo, the traditional Spanish dish of chicken and rice that is seasoned with saffon. The ingredients are simmered together to enhance the flavors, creating the perfect one-pot meal.






    • 2K+

    Ingredients:


    • 3 1/2 lb. chicken thighs and drumsticks
    • Salt, to taste, plus 1 1/4 tsp.
    • Freshly ground black pepper, to taste
    • 2 Tbs. olive oil
    • 1 yellow onion, finely diced
    • 1 red bell pepper, seeded and finely diced
    • 1/4 tsp. crumbled saffron
    • 1/4 tsp. red pepper flakes
    • 5 garlic cloves, minced
    • 1/2 cup dry sherry
    • 2 1/4 cups chicken broth
    • 1 can (14 1/2 oz.) diced tomatoes with juices
    • 3 cups medium-grain rice
    • 1/2 cup green olives, pitted and halved
    • 1 Tbs. minced fresh flat-leaf parsley

    Chicken with Saffron Rice Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 350°F.

    Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.

    In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.

    Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time.

    Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately. Serves 6 to 8.

    Williams-Sonoma Kitchen
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