Friday, April 15, 2011
It was a six-pound chicken, by the way. That's a lot of chicken. I deboned the breasts and they weighed a pound each! That's three meals worth of meat from just one breast! Owing to the large size of this chicken, I only used half the chicken (and the wing I mostly fed to Scout). But the rest of this wonderful, savory dish is mine. All mine I tell ya.
Saffron chicken and rice.
It is golden and delicious. Sweet with a subtle flavor that reminds you of something that you can't quite put your finger on. I came upon this recipe recently and remembered that I had some saffron in my spice cabinet. Yes, it was several years old, but maybe it would still do the trick. (Spoiler alert: use your saffron in a timely manner. What are you waiting on? You paid a fortune for it, use it while it's still fresh!)
So with chicken and saffron in hand, I embarked.
I'm not going to repost the chicken recipe, since I followed the recipe for Saffron Chicken from Kalyn's Kitchen nearly exactly. Except that I used a cup and a half of chicken broth and allowed it to reduce for added flavor.
For the saffron rice, I would have liked a long-grain rice like jasmine, but I only had botan. So botan is was. It is really very simple.
Put a half cup of water in the microwave and heat to boiling. Remove it from the microwave and add about 1/8 teaspoon of saffron threads. I used Spanish saffron but you can also use Indian saffron. I steeped the saffron in the boiling water for about 5 minutes.
Meanwhile, I put a teaspoon of butter in a pan on the stove to melt. When melted, I added a cup and a half of rice. Ok, so I didn't wait until the butter had melted. Sue me. In any event, it was on high and as soon as the butter melted, I stirred the rice around and coated every piece in lovely butter molecules of tastiness.
I went back to the microwave and heated to boiling one and a half cups of water with one vegetable bullion cube. (You could also just use vegetable or chicken broth.) When that was boiling, I added the vegetable broth and the steeped saffron water to the rice. It began to boil immediately. I stirred the dish once well, covered it and set the flame to low. I set the timer for 20 minutes. Twenty minutes later, I had lovely saffron rice from heaven. Finally, I thawed some frozen peas (thawed, not cooked!) and added them to the finished rice as a kind of quickie pilaf.
Serve with the chicken, onions, and fresh parsley and you have a dish sure to make any man swoon. I promise a picture tomorrow. I meant to take a picture, but I couldn't stop eating my dinner long enough to focus. :-)