RECIPE

Maria’s Chicken and Rice with Saffron Stock

BRUNCH

Deviled Ham Melts (page 232), which I served topped with over-easy eggs.

DINNER

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.

Ingredients

  • 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

Preparation

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.

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