Categories: Meals

Ingredients

• 1/2 cup sliced almonds
• 3 cups chicken stock
• 1 small handful of golden raisins
• 3 tbsp. olive oil
• 1 tsp ground turmeric
• 2 pinches of saffron threads
• 1 1/2 cups white rice
• 4 chicken breast halves
• Salt and pepper
• 1 small jar piquillo peppers in water, 4 to 5 peppers, or 2 jarred roasted red peppers, drained and sliced
• 1/2 cup dry sherry
• 2 tbsp. butter, chilled and cut into pieces
• 1/2 cup fresh parsley leaves, finely chopped

Directions

1. In a small pan over medium heat, lightly toast the almonds and reserve.

2. In a small saucepan, bring the broth, raisins, 1 tbsp. of olive oil, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.

3. While the rice cooks, in a large skillet, heat the remaining 2 tbsp. olive oil, over medium-high heat. Season the chicken liberally with salt and pepper. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.

4. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

Email to a friend | Print this recipe | Back