Spanish Chicken With Rice (Chicken for Almodovar)
Ready In: 45 mins
Serves: 6
Ingredients
rice
- 4 cups chicken stock
- 2 pinches saffron threads
- 2 cups white rice
- 1 lemon juice, and zest
chicken
- 2 tablespoons olive oil
- 6 medium chicken breasts
- salt and pepper
- 4 crushed garlic cloves
- 1 medium onion
- 1 bay leaf
- 1⁄3 cup capers
- 1⁄2 cup Spanish olives
- 1 cup white wine
- 1 cup chicken stock
- 1⁄3 cup parsley
Directions
- RICE.
- In a medium saucepan bring stock to boil.
- Add saffron and juice and zest of lemon.
- Add rice.
- Cover pot and reduce heat to low and simmer for 18 to 20 minutes.
- fluff with fork.
- CHICKEN.
- In a alrge skillet add heat1 tablespoon of oil, brown chicken seasoned with salt and pepper.
- remove chicken and add the 2nd tablespoon of oil, heat.
- Add Garlic and Onion and saute for 2 minutes until they begin to soften.
- stir in bay, capers and olves.
- Add wine and cook for 1 minute picking up any pan drippings.
- Add stock and bring liquid to simmer.
- Return chicken and cook for 15 minutes.
- serve with saffron rice and garnish with lots of chopped parsley. The recipe also calls for toasted almonds to be added at this point. (although we leave them out).
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