Photo: Chicken for Almodovar Recipe
Ingredients
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
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.
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By pcvedra
Arcadia, CA
on February 07, 2011
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Perfect 5 star!!! I have made this 5 times and it is so flavorful. My husband gave me a A+ it became part of my collections of recipes. The only change i did is i cut up the chicken into small bite pieces and I used Moscato D' Asti white wine and it was super delish!!!!
By rainhq_12176348
DES MOINES, 87
on September 26, 2009
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I made this recipe yers ago and lost it! At last I've found it again. Love the ease of prep and full flavor. Reading other comments about the chanes others have made has given me ideas of my own.
Many of Rachel's recipes allow for substituion of other ingredients.
If you have a chance try her chiken and dumpling!!!
By sarah.imhoff_11...
Western Springs, IL
on February 19, 2009
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I made this dinner last night for my family and a couple comments I got was:
"This is the best dinner I've had in a long time!"
"You can definitely entertain with this"
You need to try this! I used brown rice instead of white rice, and with the stock, butter, and safron I did not miss the white rice at all...it's wonderful!
Read all 40 reviews