Chicken for Almodovar

Total Time:
35 min
10 min
25 min

4 servings

  • Rice:
  • 3 cups chicken stock
  • 1 tablespoon butter
  • 1/4 teaspoon saffron threads, 2 pinches
  • 1 1 /2 cups white rice
  • Chicken:
  • 3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
  • 6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast
  • Salt and pepper
  • 4 cloves garlic, cracked away from skin and crushed
  • 1 medium onion, quartered, then thinly sliced
  • 1 bay leaf, fresh or dried
  • 2 jarred pimentos, drained, halved and sliced
  • 1/4 cup, 2 handfuls, golden raisins
  • 1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tablespoons butter, chopped into pieces
  • 1/3 cup, a couple of handfuls, flat leaf parsley, chopped
  • 1/2 cup sliced almonds, a few handfuls, toasted
  • 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.

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