Recipe by Bill Hodgkins
This recipe came from Rachael Ray on the Cooking Channel and is so good. Just a couple of notes... The original recipe calls for 1/4 cup golden raisins, (Yuck!). I leave them out because I hate raisins.. It also calls for 1 cup each of white wine and chicken stock; this made it way too wet, suggest cutting down to about a half cup of each, or leave out the water or the wine depending on your taste, to make a better gravy consistency. And... The rice is awesome, but simple.
Top Review by JustJanS
Bill, this was GREAT! I used skinless bone-in thigh cutlets as I prefer them to breasts, and took note and reduced the liquids to 1 cup in total. I did use the sultanas (golden raisins) and although I'm not too fond of them, they really gave a nice contrast of sweetness to the salty olives in the sauce. As they plumped up, I added another 1/4 cup of water to the sauce. In the ingredients, you mention Spanish onions coarsely chopped-I took this to mean Spanish olives as they are mentioned in the method. I also slipped a teaspoon of Spanish smoked paprika into the recipe, which gave a wonderful, but subtle smokey flavour. This is a truly wonderful recipe.
- 3 cups chicken stock
- 1 tablespoon butter
- 2 pinches saffron threads
- 1 1⁄2 cups white rice
- 3 tablespoons extra virgin olive oil
- 6 medium chicken breasts
- salt & pepper
- 4 garlic cloves, crushed
- 1 medium onion, sliced
- 1 bay leaf (fresh or dried)
- 2 jarred pimientos, drained & sliced
- 1 cup Spanish olives, coarsely chopped
- 1⁄4 cup golden raisin
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons butter, chopped into pieces
- 1⁄3 cup parsley, chopped
- 1⁄2 cup sliced almonds, toasted
Directions See How It's Made
- 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 about 2- 3 minutes on each side.
- Remove chicken and add another tablespoon olive oil to pan.
- Add garlic and onions and sauté 2 minutes to begin to soften them.
- Stir in bay, pimento, olives and 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.