Okay so I love all of Janet's recipes. Honestly I have to say I use one or two of her recipes every week and I don't get bored. I came across this recipe searching for some ways to use the saffron the my friend RW gave me recently. Her mom went on a cruise in the Mediterranean and came back with some great spices---thank you Joyce! You can see the original recipe below in a link to Janet's site. I modified it a little, but it was super easy and fast.
Saffron Chicken with Peppers
1 package of boneless, skinless chicken thighs
Salt and Pepper
Red pepper flakes
2 tbsp olive oil
1 large onion, chopped
1 large red pepper, sliced into strips
3 cloves garlic, minced
1 cup long grain rice
1/4 tsp saffron threads, crushed
1 1/2 cups chicken stock
1/2 cup dry white wine
Several green olives with pimentos, chopped
1 Handful of frozen peas
Some flat leaf parsley
-Season chicken and sauté in olive oil over medium-high heat until browned. 5 minutes per side.
-Remove chicken to a plate and leave drippings in pan.
-Add red pepper, onion, and garlic S&P and red pepper flakes. Sauté until vegetables soften
-Stir in rice and saffron. Add the water, white wine and olives. Bring to a boil. Place chicken thighs and peas back into mixture, cover skillet and simmer for 25 minutes.
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