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crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Friday, December 30, 2011

Latin Style Chicken and Rice

Latin Style Chicken and RiceThere were so many recipes I wanted to try from the One Pot Meal Recipe Swap. I love only dirtying one dish and having an entire meal in one. the Latin Style Chicken and Rice one pot meal spoke to me, I adore saffron and peas, so I knew it would be a hit. Miss F was not a fan, she only like the peas. C ate his, which shocked me considering he has not been a big fan of saffron in the past. I really loved this dish, it comes together quickly and I usually have all the ingredients on hand, which is perfect for a weeknight meal.
Latin Style Chicken and Rice

2 chicken breasts, lightly seasoned with salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
½ large onion, chopped
3 cloves of garlic, minced
1 cup medium or long-grain rice
2 cups chicken broth
¼ tsp crumbled saffron threads
1 bay leaf
1 cup frozen peas,

Heat butter and oil in a heavy skillet or Dutch oven over medium heat until foam subsides. Add chicken, cook approximately 4-5 min per side. Transfer chicken to a plate. Cook onion and garlic with ¼ tsp each salt and pepper over medium heat until golden, about 6 minutes. Add rice and cook, stirring, for 1 minute. Add broth, bay leaf, and saffron; bring to a full boil. Return chicken to the pot, nestling it in the rice, keeping as much rice around, not under, the chicken. Also add any juices from the plate. Cover tightly and simmer over low heat until the chicken is cooked through, the rice is tender, and most of the liquid has absorbed; about 20-25 minutes. Remove from heat and stir in peas. Cover pot with a kitchen towel, and then the lid, and let stand until all of the liquid has absorbed, about 10 minutes. Discard bay leaf.
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1 comment:

Jessica said...

I've really been drawn to recipes with saffron lately. This one looks great!

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