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bejeweled chicken and saffron rice


i had a jar of pimentos in the pantry. it got me to thinking about how i could use them in a new way. i came up with this colorful chicken and rice dish.


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  1. Preheat oven to 350 degrees
  2. Rinse and drain the rice
  3. Place two cups warm water in a large saucepan
  4. Pulverize the saffron and let it steep in the warm water for ten minutes
  5. Add 1 / 2 teaspoon kosher salt and rice
  6. Bring to a boil
  7. Reduce heat to low
  8. Cover and simmer for twenty minutes
  9. While the rice is cooking
  10. Melt the coconut oil over medium high heat in a large skillet
  11. Cook the chicken breast until no longer pink
  12. Remove chicken from skillet and place in a lightly greased covered casserole
  13. Place the casserole in the oven
  14. In the hot skillet
  15. Saute the carrots until crisp tender
  16. Add the garlic
  17. Pimentos
  18. And sliced olives
  19. Add chicken stock
  20. Orange juice
  21. Zest sugar
  22. Salt
  23. And all other spices
  24. Bring to a boil
  25. Stir corn starch in 1 / 8 cup cold water
  26. Add cornstarch to skillet and reduce heat until the sauce thickens
  27. Adjust seasonings if needed
  28. Pour sauce over the chicken
  29. Serve with saffron rice

Step 21

Total Time in Minute 35

Ingredients Count 19

cooking bejeweled chicken and saffron rice

See More Relate Photo


Chicken breast

Jasmine rice


Minced garlic cloves


Black olives

Chicken stock


Fresh orange juice

Orange zest


Kosher salt


White pepper


Ground ginger



Coconut oil

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