Chicken for Almodovar Recipe

Name: Chicken for Almodovar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 1 tablespoon butter; 1/4 teaspoon saffron threads, 2 pinches; 1 1 /2 cups white rice; 3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan; 6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast; Salt and pepper; 4 cloves garlic, cracked away from skin and crushed; 1 medium onion, quartered, then thinly sliced; 1 bay leaf, fresh or dried; 2 jarred pimentos, drained, halved and sliced; 1/4 cup, 2 handfuls, golden raisins; 1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped; 1 cup dry white wine; 1 cup chicken stock; 2 tablespoons butter, chopped into pieces; 1/3 cup, a couple of handfuls, flat leaf parsley, chopped; 1/2 cup sliced almonds, a few handfuls, toasted

Servings: persons

3 cups chicken stock
1 tablespoon butter
1/4 teaspoon saffron threads, 2 pinches
1 1 /2 cups white rice
3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast
Salt and pepper
4 cloves garlic, cracked away from skin and crushed
1 medium onion, quartered, then thinly sliced
1 bay leaf, fresh or dried
2 jarred pimentos, drained, halved and sliced
1/4 cup, 2 handfuls, golden raisins
1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped
1 cup dry white wine
1 cup chicken stock
2 tablespoons butter, chopped into pieces
1/3 cup, a couple of handfuls, flat leaf parsley, chopped
1/2 cup sliced almonds, a few handfuls, toasted

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, 2 turns of the pan, about 2 - 3 minutes on each side.
6
Remove chicken and add another tablespoon evoo, a turn of the pan.
7
Add garlic and onions and saute 2 minutes to begin to soften them.
8
Stir in bay, pimento, olives, 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.

982

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups chicken stock, 1 tablespoon butter, 1/4 teaspoon saffron threads, 2 pinches, 1 1 /2 cups white rice, and more.

Yes, Chicken for Almodovar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken for Almodovar

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