Tonight for dinner Tim and I are going to make a semi-old favorite. It is Chicken and Rice with Saffron and Almonds. I'd say it was a one-pot meal but that would be a misnomer. We've just started and already I've use 4 containers! Well, I could have shortened that to 2, but come on.
2 cups of rice
1/2 teaspoon of saffron
Warm Water
2-3 Chicken Breasts broken down in to 1/2" cubes
Salt
Pepper
Olive Oil (or your go-to cooking oil)
1/2 cup slivered almonds
4 tablespoons of butter
4 cups chicken broth
Step 1:
Put the rice into something that will accommodate it being covered with warm water such as a pot or a 4-cup measuring cup. In a small container put the saffron and add 1/3 cup warm water. Let both of these soak for 20 minutes. (I use Mexican Saffron, which is a lot cheaper. If you use "real" saffron decrease the amount by 1/2)
Step 2:
If you haven't yet, break down the chicken and season with salt and pepper.
Step 3:
Into a large skillet (which you'll cook everything else in later) add 1/3 cup oil of choice and almonds. Fry them up until brown over medium-high heat (3-5 minutes). Drain almonds on paper towel and set aside.
Step 4:
Wipe out the pan (if needed), add more oil and heat it slightly before adding the chicken. Get some yummy brown on the chicken. [You don't need to cook the chicken all the way through because it will cook more in a bit.] Set chicken aside.
Step 5:
Give the pan a quick wipe out with a paper towel.
Drain the rice.
Step 6:
Add the butter and saute the rice the big pan. Add the saffron and water mixture to the rice. Add the chicken broth and season rice with salt and pepper. Add the chicken.
Step 7:
Cover, turn the heat to low and simmer for 20 minutes or until all the liquid should be absorbed and holes should appear on surface. Remove from heat.
Step 8:
Place a layer of paper towels on top of the rice and cover with lid. Let sit 10 more minutes.
Step 9:
Add the almonds in and serve!
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