Best Chicken With Saffron Rice Recipes

Chicken With Saffron Rice image

Provided by Bonnie G 2

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

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.

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Yield Makes 4 servings

Number Of Ingredients 15

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

Santa Fe Chicken With Saffron Rice image

Provided by Chris from Kansas

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or 1 (14 1/2 ounce) can stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or 1 (5 ounce) package yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or 1 cup cheddar cheese
chopped fresh cilantro (optional)

Steps:

Spray a 2-quart casserole with cooking spray.
Put chicken and onion into the casserole.
Sprinkle with worcestershire, lime and garlic.
Bake in a 350-degree oven for 30 minutes or until chicken is done.
Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
Mix, then cover tightly.
Continue to bake at 350 for 45 minutes or until rice is done.
Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
Top with fresh chopped cilantro, if desired.

Nutrition Facts : Calories 303.8, Fat 11.9, SaturatedFat 6.7, Cholesterol 72.4, Sodium 445.2, Carbohydrate 22.6, Fiber 7.2, Sugar 2.7, Protein 26.8