Sour Cream Herbs Chicken Over Saffron Rice Recipes

SOUR CREAM & HERBS CHICKEN OVER SAFFRON RICE

Steps:

• Place chicken into a medium bowl or casserole dish. Pour the Lea & Pdrrins Marinade for Chicken over chicken. Marinate in the refrigerator for one hour (Can marinate for up to 3 hours).
• Remove chicken from marinade and shake off excess marinade. Sprinkle the Thyme, seasoned salt and lemon pepper (that have been mixed together) over both sides of the chicken.
• Rub (or spoon) sour cream liberally on chicken (both sides).
• Place chicken in a 2-quart casserole dish that has been sprayed with non-stick cooking spray.
• Set oven to broil at 450 degrees. Broil chicken uncovered for 20 minutes. Cover and cook 30 more minutes (Uncover last 10 minutes) until juices run clear -when you stick the end of the knife into center of a piece of chicken.
• Serve over the vegetable laden Saffron rice. FOR THE RICE: Bring the water and chicken stock to a boil; add the rice and onions. Cook, covered 20 minutes. Then uncover and add mushrooms and pimento peppers; re-cover and cook 5 more minutes; fluff with a fork.
• Serve the chicken on top of the rice. Enjoy with a salad and green vegetable -or sides of your choice.

CHICKEN IN SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SAFFRON AND (SOY) SOUR CREAM CHICKEN

Steps:

• Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
• Add the sour cream and cook for a few minutes.
• Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!

CHICKEN IN SAFFRON CREAM

Steps:

• Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• Cover tightly, let steep at least 20 minutes but preferably 2 hours.
• Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• In a small bowl, combine the salt, pepper, and coriander.
• Sprinkle the spices over the chicken; let stand 10 minutes.
• Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• Use tongs to transfer the chicken to a plate.
• Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• If the sauce is too thick, add a splash of cream or milk.
• Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
• WINE RECOMMENDATION:.
• Crisp, dry Rose'.