kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
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- Messages
- 4,083
I had some Celery in the crisper drawer, calling to be used.
I'm not the biggest fan of cooked Celery, but if it's in something, like this riff on medtran49 recipe, I'm good.
And I'm always looking for ways to bulk up the veg-component, the more the merrier!
I would also like to add that there is a huge difference between Yellow Rice and Saffron Rice. Believe me when I tell you this, because I looked high and low for this particular Rice called for in the original recipe.
I've never had Saffron before and I'm loving this dish!
Chicken & Saffron Rice
3-4 servings
Ingredients:
10 oz. package Vigo® brand Saffron/Yellow Rice
3-5 b/s Chicken thighs (approx. 1 ½ lbs.)
S&P to taste
½ C. Onion, diced
⅓ C. Celery, diced (about 1 stalk)
2 large Garlic cloves, finely minced
¼ tsp. ground Cumin
1 ½ Tbsp. unsalted Butter
1 ½ Tbsp. Olive or Vegetable Oil
⅓ - ½ C. Roasted Red Peppers, diced
½ C. frozen Green Peas, thawed
2 ½ C. 50/50 Chicken broth/Water mix, plus more if needed
Method:
Pat the Chicken dry and season with S&P to taste.
Heat a large skillet over medium high heat, add Butter and Oil.
Add Chicken and fry until golden brown on both sides. It doesn't need to cook through. Remove and place on a plate or bowl. Set aside.
Add Onion and Celery to skillet, reduce heat to medium and sauté until tender.
Add Garlic and Cumin; cook 1-2 minutes.
Add the package of Rice, stirring well to coat all of the Rice with fat and toast the spices a bit.
Mix in the 2 ½ cups of liquids.
Nestle Chicken into the Rice and pour in any juices that have collected.
Allow to come to a simmer over low to medium low heat.
Cover and cook for 12 minutes.
Uncover; turn the Chicken over and gently stir the Rice.
If the pan is dry, add an extra 1/2 cup of liquid. Cover and cook for 10 minutes.
Uncover and gently stir Rice again; taste the Rice to see if it's done. If not, add another 1/2 cup of liquid, cover and cook for 5 minutes more.
Once the Rice is done, scatter Roasted Red Peppers and Green Peas over the top.
Cover; turn the heat off.
Allow to stand for 5-7 minutes and serve.
I'm not the biggest fan of cooked Celery, but if it's in something, like this riff on medtran49 recipe, I'm good.
And I'm always looking for ways to bulk up the veg-component, the more the merrier!
I would also like to add that there is a huge difference between Yellow Rice and Saffron Rice. Believe me when I tell you this, because I looked high and low for this particular Rice called for in the original recipe.
I've never had Saffron before and I'm loving this dish!
Chicken & Saffron Rice
3-4 servings
Ingredients:
10 oz. package Vigo® brand Saffron/Yellow Rice
3-5 b/s Chicken thighs (approx. 1 ½ lbs.)
S&P to taste
½ C. Onion, diced
⅓ C. Celery, diced (about 1 stalk)
2 large Garlic cloves, finely minced
¼ tsp. ground Cumin
1 ½ Tbsp. unsalted Butter
1 ½ Tbsp. Olive or Vegetable Oil
⅓ - ½ C. Roasted Red Peppers, diced
½ C. frozen Green Peas, thawed
2 ½ C. 50/50 Chicken broth/Water mix, plus more if needed
Method:
Pat the Chicken dry and season with S&P to taste.
Heat a large skillet over medium high heat, add Butter and Oil.
Add Chicken and fry until golden brown on both sides. It doesn't need to cook through. Remove and place on a plate or bowl. Set aside.
Add Onion and Celery to skillet, reduce heat to medium and sauté until tender.
Add Garlic and Cumin; cook 1-2 minutes.
Add the package of Rice, stirring well to coat all of the Rice with fat and toast the spices a bit.
Mix in the 2 ½ cups of liquids.
Nestle Chicken into the Rice and pour in any juices that have collected.
Allow to come to a simmer over low to medium low heat.
Cover and cook for 12 minutes.
Uncover; turn the Chicken over and gently stir the Rice.
If the pan is dry, add an extra 1/2 cup of liquid. Cover and cook for 10 minutes.
Uncover and gently stir Rice again; taste the Rice to see if it's done. If not, add another 1/2 cup of liquid, cover and cook for 5 minutes more.
Once the Rice is done, scatter Roasted Red Peppers and Green Peas over the top.
Cover; turn the heat off.
Allow to stand for 5-7 minutes and serve.