Chicken with Saffron Rice
Ingredients
- 3 1/2 lb. chicken thighs and drumsticks
- Salt, to taste, plus 1 1/4 tsp.
- Freshly ground black pepper, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1/4 tsp. crumbled saffron
- 1/4 tsp. red pepper flakes
- 5 garlic cloves, minced
- 1/2 cup dry sherry
- 2 1/4 cups chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with juices
- 3 cups medium-grain rice
- 1/2 cup green olives, pitted and halved
- 1 Tbs. minced fresh flat-leaf parsley
Directions
Position a rack in the lower third of an oven and preheat to 350°F.Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.
In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.
Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time.
Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen
Rated 5 out of
5
by
nickprince from
Just like Grandma's
My husband's grandmother used to make this dish. We did not get the recipe before she passed away. He has been searching for years for a similar recipe because he loved hers so much. I made this recipe today and he said it tasted very much like his grandmother's version. It was a huge hit and we will be making it often. I followed the recipe exactly and would make no changes. The amount of saffron called for in the recipe is the perfect amount.
Date published: 2020-10-19
Rated 5 out of
5
by
Mentzie from
Great Sunday Meal
Tried this recipe and it was very good .Everybody went back for seconds.We used boneless chicken thights.Used our Staub cooker.Very good
Date published: 2015-02-16
Rated 3 out of
5
by
SueSue2 from
Just Mediocre even with the saffron sold at W-S
If I ordered this in a restaurant I'd be disapointed by my choice. I'd say it was cooked well but not what I should have ordered. As a teen, I ate a lot of dinners at my Spanish friend's house where the chicken and rice or pork and rice dinners were phenomenal. I'm not sure what is missing in this recipe (it's not the saffron sold here at W-S which is very good), but I won't be trying it again to find out.
Date published: 2014-03-11
Rated 4 out of
5
by
kmv5810 from
makes a ton.
a new chicken and rice dish for our family. fairly easy meal to make...and it makes a ton!
Date published: 2014-01-07
Rated 5 out of
5
by
MikeBE from
An excellent recipe
My family loves this recipe and for good reason. First off, it's aromatic and makes the entire house smell great.
Most of all, it's a simple dish to prep and cook and it tastes delicious.
This also is a nice dish if you have visitors. The chicken comes out fall-of-the-bone tender, and the flavors are full and delicious.
It's great for leftovers and to take to lunch.
Date published: 2013-03-02
Rated 5 out of
5
by
NYhoya from
Awesome no-fail recipe
This is a wonderful dish... only change we make is to double the amount of diced tomatoes that go in it, otherwise it seems a little too dry and too dense. Makes great left-overs. Even the kids like it. Takes some time to make, but it's easy.
Date published: 2012-02-11