Saffron Chicken With Rice
Author/Submitted by: Sunset - Jan 1996
Servings: 8
Categories:
Chicken
/
Ethnic
/
Low-Fat/Low-Cal
/
Main Dish
/
Rice
Ingredients: 2
cups
long-grain rice 1
onion,
finely chopped
3
cloves
garlic,
minced
2
tablespoons
olive oil 3
cups
chicken broth 1 1/2
pounds
chicken breasts without skin,
cut in 1/2" cubes
1
red bell pepper,
cored,seeded,diced
8
ounces
tomato sauce 4
ounces
green chiles,
diced
1/2
teaspoon
ground turmeric 1/4
teaspoon
salt 1/2
teaspoon
pepper 1/2
teaspoon
saffron threads Directions:
1.
In a saucepan over medium heat, cook rice, onion, and garlic in oil, stirring until onion and rice are golden, about 12 min.
2.
Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies, turmeric, salt, pepper, and saffron; stir to blend flavors.
3.
Bake, uncovered, in a 400F oven until rice has absorbed all liquid and top is golden brown, about 25 min.
|
