David's Recipe for Chicken Breasts with Saffron Rice

Vaguely Spanish. Under no circumstances ever buy powdered saffron: use only the whole pistils.

Main Course, Spanish

  • About 4 lbs. chicken breasts
  • About 2 cups olive oil. (A very approximate measure. The oil is going to be used for sauteing most of the other ingredients.)
  • 3 onions, diced
  • 1 clove garlic, finely chopped
  • 1 kg. long grain rice
  • 1.7 liters boiling water for cooking the rice
  • 3 chili peppers, or to taste
  • 1 heaping coffee spoon saffron threads
  • 1 cup boiling water for soaking the saffron
  • About 6 large tomatoes
  • About 2 liters boiling water, this time for blanching the tomatoes
  1. Separate the saffron with your fingers and place it in the cup of boiling water to soak.
  2. Blanch the tomatoes, remove the stem and flower scars, skin the tomatoes, and cut each one into pieces about 1" by 1".
  3. Saute the tomatoes in some of the oil until limp. Set aside.
  4. Brown the chicken breasts in some of the oil.
  5. Saute the onion until translucent.
  6. Add the rice to the onion. Saute over high heat stirring constantly until the rice is coated with oil and some of the grains have lost their translucency.
  7. Stir the saffron and its colored water evenly into the rice.
  8. Add the tomatoes, the garlic, and the chicken breasts and mix them evenly into the rice.
  9. Add the boiling water to the rice mixture. Cover and cook over low heat about 1/2 hour, or as long as you normally cook rice. Turn off the heat and let stand another five minutes.
  10. The finished dish will be moister and stickier than white rice is normally served.

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