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    You are in: Home / Recipes / Chicken and Rice With Saffron Recipe
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    Chicken and Rice With Saffron

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    gailanng's Note:

    Adapted from Gourmet Magazine.

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    Units: US | Metric


    1. 1
      Rinse the chicken well and pat completely dry. Season with salt and pepper. In a large (12-inch) skillet, heat the butter and olive oil over medium-high heat until the butter foams and subsides, then add the chicken and brown well on all sides, 10-12 minutes. Transfer chicken to plates and discard all but 2 tablespoons of oil from the pan.
    2. 2
      Lower heat to medium and add the onion, garlic, and a pinch of salt and pepper. Cook, stirring often, until golden, 5-6 minutes.
    3. 3
      Add rice and stir well to coat with fat, cooking for an additional minute. Add broth, water, saffron, and bay leaf, and bring to a boil, then turn down to a simmer. Taste for seasoning. Return chicken to pan, nestling into the rice until half-submerged. Pour in any juices from the plate and cover. Cook for 20-25 minutes, until the liquid is absorbed and the rice is nearly tender. If it is not yet tender, add boiling water as needed to keep moist.
    4. 4
      Remove from the heat and stir in the peas. Allow to rest, covered with a kitchen towel, until the rice absorbs any remaining liquid and becomes fluffy. Discard bay leaf. Serve with parsley to garnish, if desired.

    Ratings & Reviews:


    Nutritional Facts for Chicken and Rice With Saffron

    Serving Size: 1 (466 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 813.3
    Calories from Fat 432
    Total Fat 48.0 g
    Saturated Fat 14.5 g
    Cholesterol 206.3 mg
    Sodium 452.1 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 2.8 g
    Sugars 3.5 g
    Protein 46.1 g

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