Chicken With Saffron Rice

Recipe by Bonnie G 2
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  • Brown chicken in batches, 7-8 minutes per batch.
  • Transfer to plate. Discard fat; wipe out pot.
  • In same pot over medium heat, warm 1 tablespoon oil.
  • Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  • Add garlic; cook 30 seconds.
  • Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  • 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.
  • Let stand 10 minutes.
  • Sprinkle with parsley.
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