Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Eastern Chicken and Saffron Rice

No recipe image available.Rich with flavor, this colorful curried chicken and saffron rice casserole, with wedges of tomato and bits of green pepper, makes a nice change for supper.

Recipe Ingredients:

4 skinless, boneless broiler-fryer chicken breast halves
2 tablespoons lime juice - divided use
1/2 teaspoon salt - divided use
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 medium onions, sliced thin
1 tablespoon cumin seed soaked in 2 tablespoons water, crushed
4 small tomatoes, quartered
1/2 cup finely-chopped green pepper
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1 (5-ounce) package saffron long grain rice
1/2 teaspoon crushed, dried mint
1/4 cup skim milk

Cooking Directions:

  1. Sprinkle chicken with 1 tablespoon of the lime juice, 1/2 teaspoon of the salt and pepper; set aside.
  2. In large skillet, place olive oil; heat over medium temperature. Add onion, stirring and cooking until clear, about 5 minutes; remove from pan and keep warm.
  3. Place chicken in skillet and cook about 3 minutes on each side or until opaque; remove and keep warm.
  4. To skillet, add cumin seed in water, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Cook about 5 minutes; add chicken. Cook, uncovered, about 10 minutes more.
  5. Cook rice according to package directions, using no margarine and shortest cooking time.
  6. Arrange chicken in a 2-quart baking dish. Top with half of the cooked rice, onions and half of sauce in skillet. Sprinkle with mint. Layer remaining rice and sauce; pour milk over all. Cover and bake in 325°F (160°C) oven about 30 minutes or until chicken is tender and most of liquid is absorbed.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.