Piquillo pepper chicken with spanish rice

Ingredients

• 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

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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.

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