Preparation
Place a medium-size pot over medium heat with the
saffron and chicken stock. Bring the up to a simmer
and reserve warm. Place a large, high-sided skillet
over medium-high heat with 1 turn of the pan of EVOO,
about 1 tablespoon,
and 1 tablespoon butter. Season the chicken
with salt and pepper, and cook in the pan
until golden brown, 4-5 minutes per side.
Remove the chicken to a plate and reserve,
covered with foil.
Melt the remaining 2 tablespoons butter in the pan.
Add the pasta to the pan and cook until toasted and
golden brown, 2-3 minutes. Add the rice to the pan,
tossing to coat in the butter, along with the onion and
garlic. Cook, stirring occasionally,
until the veggies are tender, about 5 minutes.
Add the bay leaf, cinnamon, turmeric, 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 the chicken is cooked through and the rice is tender,
15-18 minutes. Stir in the peas and parsley, remove
and discard the bay leaf, and serve.
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