Yellow Chicken and Rice - Chicken thighs are served with rice that is seasoned with toasted pasta, saffron and turmeric.
Course Main Dish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
1/2teaspoonsaffron threads
4cupschicken stock
1tablespoonextra virgin olive oil
3tablespoonsbutterdivided
4bone-inskin on chicken thighs
salt and pepper
1/2cupbroken spaghetti
1cuplong grain rice
1medium onionchopped
2clovesgarlicminced
1bay leaf
1pinchcinnamon
1pinchturmeric
1cupfrozen peas
1/4cupflat leaf parsleychopped
Instructions
Combine the saffron and chicken stock in a small saucepan. Bring to a simmer over low heat; keep warm.
Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large, high-sided skillet over medium heat. Season the chicken with salt and pepper. Add to the pan and cook until chicken is browned on both sides, cooking about 4-5 minutes per side. Remove chicken and cover with foil to keep warm.
Melt the remaining butter in the skillet and add the spaghetti. Cook, stirring, until the pasta has toasted and browned, 2-3 minutes. Add the rice and stir to coat in the butter Add the garlic and onion and cook until the vegetables are soft, about 5 minutes.
Add the bay leaf, cinnamon, turmeric and the saffron-infused stock. Add the reserved chicken back into the pan. Heat until boiling, the cover the pan and reduce the heat to medium. Cook until the rice is tender and the chicken is cooked through, 15-18 minutes. Discard the bay leaf then stir in the peas and parsley; serve.