PIQUILLO PEPPER CHICKEN WITH SPANISH RICE

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Piquillo Pepper Chicken with Spanish Rice image

Yield serves 4

Number Of Ingredients 13

1/2 cup sliced almonds
3 cups chicken stock
1 small handful of golden raisins
3 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon ground turmeric
2 pinches of saffron threads or approximately 1 small envelope saffron powder
1 1/2 cups white rice
4 boneless skinless chicken breast halves, 6 ounces each
Salt and pepper
1 small jar piquillo peppers in water, 4 to 5 peppers, or 2 jarred roasted red peppers, drained and sliced
1/2 cup dry sherry
2 tablespoons butter, chilled and cut into pieces
1/2 cup fresh flat-leaf parsley leaves, a couple handfuls, finely chopped

Steps:

  • In a small pan over medium heat, lightly toast the almonds and reserve.
  • In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
  • While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
  • Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

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