Recipe courtesy of Rachael Ray
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Rice:
Chicken:

Directions

In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.

In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.

Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Matt Iaria

Farm-Style Chicken and Drop Dumplings

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking