This deliciously fragrant dish has the benefit of being easy and healthy and an be prepared in one large skillet. The saffron rice adds great color and an exotic flair to the dish. I like to use an enamel skillet for this dish as it does a great job searing and braising the chicken while the rice is cooking. You could also use chicken thighs or legs if you prefer, or a combination. All would work well in this dish.
- 5 bone-in skin on chicken breasts
- 1 1/2 cups white rice
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 large onion, finely diced
- 4 cloves minced garlic
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 3 cups chicken stock
- 1 cup pitted kalamata olives
- kosher salt and pepper
- 2 teaspoons lowry’s garlic salt
- 1/2 teaspoon saffron threads
- fresh parsley sprigs for garnish
Directions: In a large skillet, preferably enamel, heat the vegetable oil on medium high heat. Pat chicken dry with paper towels and season generously with salt, pepper and garlic salt on both sides. Place chicken skin side down in pan, and sear for about 4 minutes a side until golden brown. Remove from skillet and cover loosely to keep warm. Add the butter to the skillet to melt and add onions, peppers and garlic and sauce for several minutes on medium heat until fragrant and translucent. Turn heat to high and add rice turning heat to high, stirring rice constantly to absorb juices and beginning to brown. Rub saffron threads between your fingers and dissolve in stock. Pour stock into rice mixture, stir to combine and nestle chicken breasts and any accumulated juices in the stock along with olives. Bring to a boil and cover, turning heat to low. Continue to simmer covered for about 25-30 minutes until liquid is absorbed and chicken is cooked through. Allow to rest covered and additional 10 minutes. Before serving, garnish with parsley.