My mother used to make this dish called Chicken and Yellow Rice and I adored it! Of course, there was no recipe. I think she used the yellow rice mix and added the stewed tomatoes and saffron but I could be mistaken. In any event it was the most delicious dish ever to come out of her kitchen. Even after I was in my own apartment, I would go home to eat dinner when she made it or she would stash some in the freezer for me.
The recipe below is my version of that special dish. It always brings warm memories and a smile to my face!
Chicken and Saffron Rice
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 4 large chicken breast, skinless and boneless
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1/2 clove garlic ; chopped
- 1 bay leaf
- 2 cups Basmati rice
- 2 teaspoons saffron
- 4 cup water
- 16 ounce stewed tomatoes
- 1 cup frozen peas
- 2 teaspoons salt
- 1 cup oil
Instructions
Brown chicken breasts in oil with onion and garlic. Add tomatoes and water. Boil 5 minutes. Remove chicken. Add bay leaf, salt, pepper, rice, saffron, and red pepper. Stir thoroughly. Add chicken on top of mixture. Cover with foil.
Place in 350 degree oven for 30 minutes or until rice is cooked. Add green peas during last 5 minutes of cooking. You may also fluff rice at this time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
