Saffron chicken with rice

Yield: 8 Servings

Measure Ingredient
2 cups Long-grain rice
1 Onion -- finely chopped
3 Cloves garlic -- minced
2 tablespoons Olive oil
3 cups Chicken broth
1½ pounds Chicken breasts without skin
Cut in 1/2" cubes
1 Red bell pepper -- cored
Seeded,diced
8 ounces Tomato sauce
4 ounces Green chiles -- diced
½ teaspoon Ground turmeric
¼ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Saffron threads

1. In a saucepan over medium heat, cook rice, onion, and garlic in oil, stirring until onion and rice are golden, about 12 min.

2. Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies, turmeric, salt, pepper, and saffron; stir to blend flavors.

3. Bake, uncovered, in a 400F oven until rice has absorbed all liquid and top is golden brown, about 25 min.

Recipe By : Sunset - Jan 1996

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