Yellow Chicken And Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 teaspoon saffron thread (about 2 pinches)
• 4 cups chicken stock
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter, divided
• 8 bone-in skin-on chicken thighs or 4 bone-in skin-on chicken breasts
• salt & fresh ground pepper
• 1/3-1/2 cup broken spaghetti (a couple handfuls)
• 1 cup long grain rice
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 pinch cinnamon
• 1 pinch turmeric
• 1 cup frozen peas
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 place medium-size pot over medium heat with the saffron and chicken stock. bring to a simmer and keep warm.
• 2 place a large, high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 1 tablespoon of butter.
• 3 season the chicken with salt and pepper, and cook in the pan unitl golden brown, about 4 to 5 mins per side. remove the chicken to a plate and reserve, covered with foil.
• 4 melt remaining 2 tablespoons of butter in the pan. add the broken pasta to the pan and cook until toasted and golden brown, 2-3 minutes.
• 5 add the rice to the pan, tossing to coat in the butter, along with onion and garlic. cook, stirring occasionally, unitl onions are tender, about 5 minutes.
• 6 add the bay leaf, cinnamon, tumeric, saffron-infused stock and reserved chicken to the pan. bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until chicken is cooked throughand the rice is tender, 15 to 18 minutes.
• 7 stir in peas and parsley, remove and discard bay leaf and serve.