Spanish Chicken With Rice, Chicken for Almodovar

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.

• Ready In: 35 mins
• 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

1. In a medium sauce pan bring stock and butter to a boil.
2. Add saffron and rice.
3. Cover pot, reduce heat to low and simmer 18 to 20 minutes.
4. Fluff with fork.
5. 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.
6. Remove chicken and add another tablespoon olive oil to pan.
7. Add garlic and onions and sauté 2 minutes to begin to soften them.
8. Stir in bay, pimento, olives and raisins.
9. Add wine and cook 1 minute, picking up any pan drippings.
10. Add stock and bring liquid up to a bubble.
11. Whisk in butter until melted.
12. Return chicken to the pan and reduce heat to simmer.
13. Cook 15 minutes.
14. Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.