Total Time
50mins
Prep 20 mins
Cook 30 mins

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  3. Brown chicken in batches, 7-8 minutes per batch.
  4. Transfer to plate. Discard fat; wipe out pot.
  5. In same pot over medium heat, warm 1 tablespoon oil.
  6. Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  7. Add garlic; cook 30 seconds.
  8. Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  9. Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
  10. Let stand 10 minutes.
  11. Sprinkle with parsley.
Most Helpful

I too found this recipe in Williams-Sonoma and tried it tonight for the first time. It was delicious and not as involved as I have found other Williams-Sonoma recipes to be. The one change that I made was substituting bagged saffron rice for the actual saffron (given how expensive it is.) I will definitely make this again!

Mel C.K. April 30, 2009