Chicken With Saffron Rice Recipe
Servings: 6
Ingredients
- 6 sm chicken breast halves or possibly 6 medium thighs (about 2 pounds total)
- 2 Tbsp. veg. oil 1
- 1 med onion, minced (1/2 c.)
- 2 x cloves garlic, chopped
- 1 c. long grain rice
- 1 x 6-1/(2-oz) can chopped clams
- 1 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp grnd saffron or possibly 1/4 tsp. thread saffron
- 1 x 14-1/(2-oz) can stewed tomatoes
- 1 x 14-1/(2-oz) can chicken broth
- 1/4 c. water
- 1 x (10-oz) package frzn peas
- 8 ounce medium raw shrimp, shelled and deveined
- 1/2 c. sliced pitted ripe olives Parsley sprigs (optional)
Directions
- In a 12 inch ovenproof skillet, cook chicken in warm oil over medium heat about 10 min or possibly till chicken is lightly browned, turning to brown proportionately. Remove chicken.
- Add in onion and garlic to skillet. Cook about 5 min or possibly till onion is tender. Stir in rice. Cook and stir till rice is light brown. Drain clams, reserving liquid; set aside. Stir cumin, salt, pepper, and saffron into skillet; add in undrained stewed tomatoes, chicken broth, water, and reserved clam liquid. Bring to boiling. Top with chicken pcs. Cover tightly and bake in a 400 degree F. oven for 15 min.
- Stir in reserved clams, peas, shrimp, and olives. Cover and bake about 15 min more or possibly till chicken is tender and no longer pink and shrimp turn opaque. Let stand 5 min before serving. Garnish with parsley, if you like.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 6 servings | |
| Calories 527 | |
| Calories from Fat 170 | 32% |
| Total Fat 18.99g | 24% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.28g | |
| Cholesterol 148mg | 49% |
| Sodium 1060mg | 44% |
| Potassium 1022mg | 29% |
| Total Carbs 43.3g | 12% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.35g | 6% |
| Protein 44.64g | 71% |
