Yellow Chicken And Rice

1. 1

   Place medium-size pot over medium heat with the saffron and chicken stock. Bring to a simmer and keep warm.

2. 2

   Place a large, high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 1 tablespoon of butter.

3. 3

   Season the chicken with salt and pepper, and cook in the pan unitl golden brown, about 4 to 5 mins per side. Remove the chicken to a plate and reserve, covered with foil.

4. 4

   Melt remaining 2 tablespoons of butter in the pan. Add the broken pasta to the pan and cook until toasted and golden brown, 2-3 minutes.

5. 5

   Add the rice to the pan, tossing to coat in the butter, along with onion and garlic. Cook, stirring occasionally, unitl onions are tender, about 5 minutes.

6. 6

   Add the bay leaf, cinnamon, tumeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until chicken is cooked throughand the rice is tender, 15 to 18 minutes.

7. 7

   Stir in peas and parsley, remove and discard bay leaf and serve.

* Per serving · 4 servings · Values may vary.