Bejeweled Chicken And Saffron Rice Recipe

Ingredients for Bejeweled Chicken And Saffron Rice

• 2 boneless, skinless chicken breasts (about 1 lb)
• Jasmine Rice
• Carrot
• Minced Garlic Cloves
• Pimientos
• Black Olives
• 1/2 cup chicken stock
• Cornstarch
• Fresh Orange Juice
• Orange Zest
• Basil
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• White Pepper
• Cardamom
• Ground Ginger
• 1/4 teaspoon saffron threads
• Water
• 2 tablespoons coconut oil

How to Make Bejeweled Chicken And Saffron Rice

1. Preheat oven to 350°F (175°C).
2. Rinse the rice under cold water and drain.
3. In a medium saucepan, combine warm water, saffron threads, and kosher salt. Let steep for 10 minutes.
4. 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.
5. 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.
6. In the same skillet, sauté the carrots until crisp-tender, about 5 minutes. Add the minced garlic and cook for 1 minute more.
7. 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.
8. In a small bowl, whisk together the cornstarch and cold water until smooth.
9. Pour the cornstarch slurry into the skillet. Reduce heat and simmer until the sauce has thickened, about 2-3 minutes. Adjust seasonings as needed.
10. Place the cooked chicken breasts in a lightly greased casserole dish. Pour the sauce over the chicken.
11. Bake in the preheated oven for 10-15 minutes, or until the chicken is heated through and the sauce is bubbly.
12. Serve the Bejeweled Chicken over the saffron rice.