Ingredients for Bejeweled Chicken And Saffron Rice
- 4 skinless boneless chicken breasts
- 1 cup jasmine rice
- 1 cup sliced carrots
- 2 garlic cloves, minced
- 1 (4 ounce) jar chopped pimientos, drained
- 1 (2 1/4 ounce) can sliced black olives, drained
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 0 Basil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 0 White Pepper
- 0 Cardamom
- 0 Ground Ginger
- 1/4 teaspoon saffron threads
- 2 cups and 2 tablespoons water
- 2 tablespoons coconut oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
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How to Make Bejeweled Chicken And Saffron Rice
- Preheat oven to 350°F (175°C).
- Rinse the rice under cold water and drain.
- In a medium saucepan, combine warm water, saffron threads, and kosher salt. Let steep for 10 minutes.
- Add the rice to the saffron water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
- While the rice cooks, heat coconut oil in a large skillet over medium-high heat. Add the chicken breasts and cook until no longer pink, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, sauté the carrots until crisp-tender, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the chopped pimentos, sliced olives, chicken stock, orange juice, orange zest, sugar, salt, paprika, cumin, and cayenne pepper (if using). Bring to a boil.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch slurry into the skillet. Reduce heat and simmer until the sauce has thickened, about 2-3 minutes. Adjust seasonings as needed.
- Place the cooked chicken breasts in a lightly greased casserole dish. Pour the sauce over the chicken.
- Bake in the preheated oven for 10-15 minutes, or until the chicken is heated through and the sauce is bubbly.
- Serve the Bejeweled Chicken over the saffron rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
40g
Carbs
10g
