Spanish Chicken With Rice, Chicken for Almodovar
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 cups chicken stock
- 1 tablespoon butter
- 2 pinches saffron threads
- 1 1⁄2 cups white rice
-
For Chicken
- 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
- 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.
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Reviews
-
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.
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Interesting flavor, the main taste is the olives & their saltiness, . ..the family was not interested in any other part but the chicken. I wouldn't recommend this dish for families with children (mine are 12 & 13yo) with underdeveloped tastes! Unfortunately the rice turned out a little wet, so 18-20 minutes really wasn't enough to cook it, but regardless had a good flavor. I don't really see myself cooking this dish for the family in the future.
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This is a really delicious recipe!! I diced the chicken & also left out the raisins. I'd never cooked a dish with such a large amount of olives, & was a little worried that it might be too salty, but not at all... they cooked down nice & the rice (Mmmm...) was a great balance. Maybe next time I'll use dried cherries in place of the raisins. Thanks for a great recipe!! (I've made this a few times now & can easily say that it's become one of my favorites. Thanks again!!)
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Tweaks
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This is a really delicious recipe!! I diced the chicken & also left out the raisins. I'd never cooked a dish with such a large amount of olives, & was a little worried that it might be too salty, but not at all... they cooked down nice & the rice (Mmmm...) was a great balance. Maybe next time I'll use dried cherries in place of the raisins. Thanks for a great recipe!! (I've made this a few times now & can easily say that it's become one of my favorites. Thanks again!!)
RECIPE SUBMITTED BY
Bill Hodgkins
United States
I am a middle-aged man and live in Southern Maine. I work for Maine's largest soup kitchen as an executive assistant. That means if it gets done, I usually do it, from administrative stuff like volunteer coordination and grant writing to making soups,casseroles and sandwiches. My passion is the little bit of teaching I get to do in the kitchen. Hopefully that will become almost full time in the near future.