Saffron Chicken With Rice
chicken, low-fat, tnt
2 cup long-grain rice
1 onion -- finely chopped
3 cloves garlic -- minced
2 tablespoon olive oil
3 cup chicken broth
1 1/2 lb chicken breasts without skin
1 cut in 1/2 cubes
1 red bell pepper -- cored
1 seeded,diced
8 oz tomato sauce
4 oz green chiles -- diced
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon saffron threads
1. In a saucepan over medium heat, cook rice, onion, and garlic in oil, stirring until onion and rice are golden, about 12 min.
2. Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies, turmeric, salt, pepper, and saffron; stir to blend flavors.
3. Bake, uncovered, in a 400F oven until rice has absorbed all liquid and top is golden brown, about 25 min.
Recipe By : Sunset - Jan 1996
Yield: 8 servings