Friday, August 31, 2012

Crazypotato98’s Saffron Chicken and Brown Rice

The bell peppers mix beautifully with the delicate flavors of saffron to create a unique dish your family will love. The nutrition facts were designed at Calorie Count.

Saffron threads
Saffron Chicken and Brown Rice


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


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.

No comments:

Post a Comment