Categories: Meals

Ingredients

• 1 quart chicken stock
• 1/2 tsp saffron threads
• 1 tbsp. olive oil
• 3 tbsp. butter, divided
• 4 bone-in chicken breasts, cut in half
• Salt and pepper
• 1/3 to 1/2 cup broken spaghetti
• 1 cup long-grain rice
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped or grated
• 1 bay leaf
• 1 pinch of ground cinnamon
• 1 pinch of ground turmeric
• 1/4 cup chopped fresh parsley
• 1 cup frozen peas

Directions

1. Place a medium-size pot over medium heat with the chicken stock and saffron. Bring them up to a simmer and keep warm.

2. Place a large, high-sided skillet over medium-high heat with the olive oil and 1 tbsp. of the butter. Season the chicken with salt and pepper and cook in the pan until golden brown, 4 to 5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.

3. Melt the remaining 2 tbsp. butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2 to 3 minutes. Remove the foil from the chicken and add the rice to the pan, tossing to coat in the butter, along with the onion and garlic. Cook, stirring occasionally, until the veggies are tender, about 5 minutes.

4. Add the bay leaf, cinnamon, turmeric, reserved chicken, and saffron-infused stock to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15-18 minutes. Stir in the parsley and peas, discard the bay leaf and serve.

Email to a friend | Print this recipe | Back