Saffron Chicken With Ricechicken, ethnic, favorite, rice 2 cups long-grain rice 1 onion; finely chopped 3 cloves garlic; minced 2 tablespoons olive oil 3 cups chicken broth 1 1/2 pounds chicken breasts without skin; cut in 1/2" cubes 1 red bell pepper; cored,seeded,diced 8 ounces tomato sauce 4 ounces green chiles; diced 1/2 teaspoon ground turmeric 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon saffron threads 1. In a saucepan over medium heat, cook rice, onion, and garlic in oil, stirring until onion and rice are golden, about 12 min. 2. Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies, turmeric, salt, pepper, and saffron; stir to blend flavors. 3. Bake, uncovered, in a 400F oven until rice has absorbed all liquid and top is golden brown, about 25 min. |
