EASY ONE POT CHICKEN AND SAFFRON RICE
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers
Provided by Erren Hart
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
- Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
- Add the rice stir until it's coated with the oil.
- Add the stock and bring to a boil. Salt and pepper to taste.
- Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is Al dente and the liquid is absorbed.
- Fluff the rice.
- Stir in the chicken and parsley and allow it to warm through the heat of the rice.
- Serve hot.
Nutrition Facts : Calories 502 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 429 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
ARROZ CON POLLO
This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!
Provided by Sara Welch
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine wine and saffron; let stand until ready to use.
- Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
- Flip, and cook until golden brown; transfer to a plate.
- Drain any excess oil, leaving 1 teaspoon of oil in the pan.
- Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
- Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
- Cover the pan and place it in the oven. Bake for 30 minutes.
- Remove the pan from the oven. Stir the peas into the rice.
- Top with parsley and serve.
Nutrition Facts : Calories 686 kcal, Carbohydrate 55 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 815 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
IRANIAN YELLOW RICE WITH SAFFRON
This sunny-hued rice gets its color from saffron. Saffron is an expensive spice, but when used properly, a little goes a long way. It lends a unique bright flavor and sweet earthy aroma. Topped with fried onions and raisins, this simple and fast side dish has a distinct Middle Eastern flair and pairs well with stews and kabobs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
- Meanwhile, rinse the rice a few times until the water runs clean.
- Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
- When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.
YELLOW RICE WITH CHICKEN
Yellow Rice With Chicken
Number Of Ingredients 7
Steps:
- With sautéed shallots, peas, and carrots - the ingredient list alone makes this Yellow Rice with Chicken as easy to make as it is to shop for. With the addition of a few everyday ingredients, like fresh parsley and chicken breast, the only thing you'll need to prep ahead of time is the dinner table, as this recipe will be done in no time! Step 1
- Prepare rice according to package directions. Step 2
- Heat oil in a medium skillet over medium heat. Sauté shallots for 2 minutes. Step 3
- Add chicken and sauté until it is no longer pink, for about 5-10 minutes. Step 4
- Add peas, carrots, corn, and parsley. Sauté for 1 minute or until the desired temperature is reached. Step 5
- When cooked through, fold mixture into prepared rice and get prepared to enjoy!
YELLOW RICE
Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.
Provided by Naz Deravian
Categories dinner, easy, lunch, grains and rice, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
- In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
- Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
- Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.
SAFFRON RICE WITH CHICKEN & PEPPERS
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Provided by Roopa Gulati
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
- Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
- Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
- Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.
Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
MAMACITA'S MEXICAN RICE
My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.
Provided by Armi
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g
CHICKEN WITH SAFFRON RICE
Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.
Provided by Bonnie G 2
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
- Brown chicken in batches, 7-8 minutes per batch.
- Transfer to plate. Discard fat; wipe out pot.
- In same pot over medium heat, warm 1 tablespoon oil.
- Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
- Add garlic; cook 30 seconds.
- Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
- Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
- Let stand 10 minutes.
- Sprinkle with parsley.
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