Chicken and Rice
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Carole S. September 3, 2013
I make something very similar using jasmine rice and curry powder 2 tablespoons which is very tasty, all in a large oven dish, fry the pieces first then use the same dish to finish in the oven.
Tanai June 29, 2013
Recipe says "a pinch." That's a standard way of referring to something less than 1/8 of a teaspoon, just a tiny amount. The author mentions that a little goes a long way. That's very true. Saffron adds very little flavor -- more of an aroma -- and color. You're more apt to add too much than too little when it comes to saffron.
amysarah June 30, 2013
yes, thanks, familiar with saffron. when the recipe was first posted saffron didn't appear in the ingredient list at all. Thanks to whomever for correcting that!
Brown C. June 24, 2013
@Carolph - soak the brown rice for an hour before cooking. That helps to soften the rice grains. You may also need to add more liquid towards the end of step 3. If the chicken is already cooked but the rice is not cooked to the desired texture, you can remove the chicken pieces and add the additional liquid to continue cooking the rice. Add back the chicken just before removing from the heat, and allow the chicken to warm up in the rice before serving.
Brown C. June 24, 2013
You can use a TINY PINCH of ground turmeric in place of saffron. Turmeric has strong colour and flavour, so a tiny pinch is more than enough to flavour and colour the dish. Add the turmeric in step 2 when you add garlic and rice. The garlic can be added earlier, at the same time as the onions.
Mars June 24, 2013
I love Arroz con Pollo (Chicken and Rice) If you like the yellow of Saffron but not the cost or even the flavor for that matter. You can use flavorless natural coloring from the Annatto seed (most commonly used for orange cheddar cheese). It's mainly used in Spanish rice. You can by it ground or whole. I tsp of ground Annatto goes a long way!
toddnyc June 24, 2013
Substituted white wine for one cup of stock. Added one T of herbes de Provence
tail.feathers June 24, 2013
@carolph, I'd probably use the same ratios for quinoa as it cooks nearly the same time as short grain white. Brown rice takes about twice as long to cook, so be careful about overcooking the chicken. Unless you use dark meats only. Then they should be fine. All just my opinion, of course :)
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