Chicken for Almodovar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1218
- Total Fat
- 42
- Saturated Fat
- 11
- Carbohydrates
- 87
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 107
- Cholesterol
- 328
- Sodium
- 2154
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.