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Chicken with Oranges and Marcona Almond-Topped Saffron Rice

Serves 4

Originally aired

INGREDIENTS
  • Chicken with Oranges:
  • 2 pounds boneless, skinless chicken breast cut into large chunks buy smaller pieces of breast meat, 5-6 ounces each, they are more tender than larger pieces
  • Salt and pepper
  • Flour, for dredging
  • 1/4 cup EVOO Extra Virgin Olive Oil, divided
  • 2 blood oranges or organic oranges, thinly sliced with rind
  • 2 large shallots, thinly sliced into rings
  • 4 cloves garlic, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 1/2 cup dry sherry
  • 1 cup chicken stock
  • 2 tablespoons butter
  • A handful of flat leaf parsley, coarsely chopped
  • Marcona Almond Topped Saffron Rice:
  • 2 tablespoons butter
  • 1/2 cup broken spaghetti or orzo pasta
  • 1 cup white rice
  • A generous pinch of saffron threads, 24-30 threads
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt and pepper
  • 2 1/2 cups chicken stock, divided
  • 1 cup Marcona almonds, chopped
PREPARATION

 

For the chicken, pat pieces dry and season liberally with salt and pepper. Dredge pieces lightly in flour, coating pieces evenly and all over. In a large skillet, heat a couple of tablespoons of EVOO over medium-high heat, a couple turns of the pan. Add chicken pieces and brown on all sides, 5-6 minutes total; remove to plate. Add oranges and brown on both sides, about 2-3 minutes; remove to plate. Add a little more olive oil and shallots and garlic, toss in pan 2-3 minutes then add reserved oranges. Season with rosemary, thyme, salt and pepper. Saut 5 minutes, tossing to combine, add sherry, let reduce a minute or 2 then add stock and slide chicken back in. Reduce at a low simmer, 15 minutes. Add butter and toss to combine; garnish with parsley.

 

Meanwhile, heat 2 tablespoons butter in a medium saucepot. Stir in pasta and toast to deep golden, 2-3 minutes. Stir in rice and saffron then add cinnamon stick and bay leaf. Season with salt and pepper, and pour in 2 cups stock. Bring to a boil then reduce heat to low, cover and cook 17-18 minutes to tender. Check on rice after 12-13 minutes and if it is dry, stir in a little extra stock. Fluff rice, remove cinnamon stick and bay leaf and combine with almonds

 

Serve chicken with rice alongside.

 

 

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