Petitchef

Piquillo pepper chicken with spanish rice

Main Dish
2 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 2
3 cups chicken broth

1 small handful golden raisins

3 tablespoons extra-virgin olive oil

½ teaspoon turmeric

1 pinch saffron threads or 1 envelope saffron powder

1½ cups white rice

4 skinless, boneless chicken breast halves

Salt and freshly ground pepper

4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced

½ cup dry sherry

2 tablespoons butter, chilled and cut into pieces

½ cup chopped flat-leaf parsley

½ cup sliced almonds, lightly toasted

Preparation

  • In a small saucepan, bring the broth, raisins, 1 tablespoon EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes.
  • While the rice cooks, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
  • Season the chicken liberally with salt and pepper; add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes.
  • Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
  • Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

Photos

Piquillo Pepper Chicken with Spanish Rice, photo 1Piquillo Pepper Chicken with Spanish Rice, photo 2




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