Dinner Tonight: Chicken And Rice With Saffron Recipe

1. 1

   Rinse the chicken well and pat completely dry. Season with salt and pepper. In a large (12-inch) skillet, heat the butter and olive oil over medium-high heat until the butter foams and subsides, then add the chicken and brown well on all sides, 10-12 minutes. Transfer chicken to plates and discard all but 2 tablespoons of oil from the pan.

2. 2

   Lower heat to medium and add the onion, garlic, and a pinch of salt and pepper. Cook, stirring often, until golden, 5-6 minutes. Add rice and stir well to coat with fat, cooking for an additional minute. Add broth, water, saffron, and bay leaf, and bring to a boil, then turn down to a simmer. Taste for seasoning. Return chicken to pan, nestling into the rice until half-submerged. Pour in any juices from the plate and cover. Cook for 20-25 minutes, until the liquid is absorbed and the rice is nearly tender. If it is not yet tender, add boiling water as needed to keep moist.

3. 3

   Remove from the heat and stir in the peas. Allow to rest, covered with a kitchen towel, until the rice absorbs any remaining liquid and becomes fluffy. Discard bay leaf. Serve with parsley to garnish, if desired.

* Per serving · 4 servings · Values may vary.

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