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1
Bring the broth to a boil in a large saucepan.
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2
(If its been frozen give it a spritz of lemon juice.)
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3
Pour the broth into a small heatproof bowl, add the saffron, and let it infuse the broth.
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4
Using the same saucepan, heat the olive oil over medium-high heat, then add the onion and a pinch of salt and saute until soft, about 2 minutes.
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5
Add the shallot and 1/4 teaspoon of salt and saute until just golden, about 1 minute.
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6
Add the rice and stir until mixed well, about 1 minute to slightly toast the rice.
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7
Stir in the broth and 1/4 teaspoon of salt and give the rice a quick stir.
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8
Bring the rice to a boil, then lower the heat, cover, and simmer for 12 minutes.
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9
Stir in the chicken, olives, pimiento, and lemon juice.
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10
Cover, remove from the heat, and let stand for 12 minutes.
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11
Fluff with a fork, then serve garnished with the parsley.
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12
For those who would rather avoid chicken, try this as a rice dish using Magic Mineral Broth ... its delicious!
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13
Not everyone is into pimientos and olives.
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14
Ive been assured by a close friend that this dish is delicious without them.
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15
Sauteing the rice with the onion and shallot gives this dish a little more depth of flavor.
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16
As a time-saver, you can purchase an already roasted organic chicken from the store for this dish.
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17
My favorite type of olives for this dish is an Italian variety called Cerignola.
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18
Theyre more buttery and mellow than many varieties.
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19
If you cant find them, kalamata olives are also wonderful here.
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20
Just make sure you give them a good rinse before adding them to the dish.
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21
Store in an airtight container in the refrigerator for 5 days.
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22
(per serving)
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23
Calories: 225
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24
Total Fat: 6.2g (1.2g saturated, 3.7g monounsaturated)
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25
Carbohydrates: 26g
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26
Protein: 16g
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27
Fiber: 2g
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28
Sodium: 320mg
