Maria’s Chicken and Rice with Saffron Stock
Deviled Ham Melts (page 232), which I served topped with over-easy eggs.
I made Maria’s Chicken & Rice with Saffron Stock. Dessert was extra-simple: vanilla ice cream, butter cookies, and store-bought caramel sauce.
Maria’s Chicken & Rice with Saffron Stock
This dish is delicious, Maria really loves it. I started by poaching chicken breasts (see Poached Chicken, page 260), which gave me the meat and the stock I needed for this dish.
- 4 cups chicken stock
- A couple of pinches of saffron threads
- 2 tablespoons EVOO
- 4 tablespoons (1/2 stick) butter
- 2/3 cup broken linguine, in 1- to 2-inch pieces
- 3 cloves garlic, chopped
- 1 red Fresno chile, chopped
- 2 small onions, chopped
- Pinch of ground cinnamon
- Salt and pepper
- 1 handful of golden raisins
- 1 1/4 cups long-grain white rice
- 1/2 cup fresh spring peas or frozen baby peas
- 3 cups chopped cooked chicken breast
- 1/2 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- Grated zest and juice of 1 lemon
In a saucepan, combine the stock and saffron. Bring to a simmer and let reduce (needs to be 3 cups) while you cook the linguine and onions.
In a Dutch oven, heat the EVOO (2 turns of the pan) over medium-high heat. Melt in the butter and when it foams, add the linguine and cook until nutty brown and fragrant. Add the garlic, chile, onions, and cinnamon; season with salt and pepper. Let that cook until very tender.
Add the raisins, rice, and saffron stock (which should be reduced down to 3 cups at this point). Cover and cook for about 15 minutes.
Add the peas, chicken, herbs, lemon zest, and lemon juice. Stir all that together and let it cook a few minutes more. Serve that up in shallow bowls.