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Chicken with Saffron Rice
- 6 chicken breast halves or thighs (about
2 pounds total)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, finely minced
- 1 cup long grain rice
- 1 (6 1/2-ounce) can minced clams
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground saffron or 1/4 teaspoon
thread saffron
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 (14 1/2-ounce) can chicken broth
- 1/4 cup water
- 1 (10-ounce) package frozen peas
- 8 ounces medium raw shrimp, shelled and
deveined
- 1/2 cup sliced pitted ripe olives
- Parsley sprigs (optional)
- Rinse chicken; pat dry with paper towels.
- In a 12-inch ovenproof skillet, cook chicken
in hot oil over medium heat about 10 minutes or until chicken
is lightly browned, turning to brown evenly. Remove chicken.
- Add onion and garlic to skillet. Cook
about 5 minutes or until onion is tender. Stir in rice. Cook
and stir until rice is light brown.
- Drain clams, reserving liquid; set aside.
- Stir cumin, salt, pepper and saffron into
rice mixture. Stir in undrained tomatoes, chicken broth, water
and reserved clam liquid. Bring to boiling. Top with chicken
pieces. Cover tightly and bake in a 400°F (205°C) oven
for 15 minutes.
- Stir in reserved clams, peas, shrimp and
olives. Cover and bake about 15 minutes more or until chicken
is tender and no longer pink and shrimp turn pink. Let stand
for 5 minutes before serving. Garnish with parsley, if desired.
Makes 6 servings.
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