Thursday, February 27, 2014

Chicken and Rice

If you're anything like me, there is always rice and frozen chicken hanging around. I always make it in a pinch or if I just feel like making something quickly. I really wanted to change it up so I found this recipe where else... I really enjoyed this and Brian tried saffron for the first time. 


  • 3 1/2 pounds chicken-cut into pieces
  • extra virgin olive oil
  • salt and pepper
  • 1 spanish onion-roughly chopped
  • 1 red bell pepper-roughly chopped
  • 3 garlic cloves
  • 2 tsp smoked paprika
  • 2 tbsp tomato paste (i used a sofrito mix by goya)
  • 2 1/2 cups rice
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 pinch saffron
  • 1 dried bay leaf
  • 1/4 cup chopped green olives 
  • fresh chopped parsley to garnish
  • fresh chopped cilantro to garnish
Jalapeno Aioli
  • 2 egg yolks
  • 1 jalapeno-finely minced
  • 1 clove garlic-finely minced
  • 1 lime-juiced and zested
  • salt and pepper
  • 1 cup extra virgin olive oil
  • Heat a dutch oven over medium high with a few tbsp of olive oil. Season the chicken liberally with salt and pepper on all sides. Cook until golden on all sides, about 10 min. Remove from pan to a plate.
  • Combine the onion, pepper, and garlic in a food processor and pulse until finely chopped. Add to the pan with more oil as needed. Season with salt. Cook for about 3-4 minutes until soft and slightly caramelized. Season with the paprika.
  • Add the tomato paste and allow to cook until darkened. Once tomato paste is dark plum colored, add the rice and toast for 2 minutes
  • Deglaze pan with white wine then pour in chicken stock. Stir in the saffron, bay leaf and olives and top with chicken. Bring to a boil then reduce to a simmer. Cover and cook for 15-20 minutes until rice is cooked. 
  • For the aioli-whisk together the egg yolks, jalapeno, garlic, a pinch of salt and freshly ground pepper. Whisk in olive oil until emulsified.
  • Serve the chicken and rice with parsley, cilantro and aioli.

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