Saffron threads |
Saffron Chicken and Brown Rice
Ingredients:
2 chicken thighs, skin removed
2 tsp white pepper
1 red bell pepper, chopped, seeded
1 yellow bell pepper, chopped, seeded
¼ onion, minced
1 clove garlic, minced
1 tsp saffron
0.21 oz {2 cubes Knorr chicken bouillon}
1 cup brown rice
4 cups water
Directions:
Remove skin from chicken. Brown about 5 minutes per side in
a skillet or wide cooking pot (you can use cooking spray so that it will not
stick). Remove chicken and keep warm.
In the same pan or pot that you used to brown the chicken
(in the chicken drippings), saute the onion, garlic and bell peppers until
soft. Add bouillon, water, brown rice and saffron. Add browned chicken and
cover pot or skillet. Heat until boiling, then simmer for at least one hour or
until chicken falls off the bone and rice is completely cooked.
Serve warm.
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