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SAFFRON RICE WITH CHICKEN

Active Time : 20 minutes
Total Time : 40 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 pound boneless, skinless chicken breasts cubed
  • 1 cup organic long grain white rice
  • 2 cups chicken stock
  • 1 14.5 ounce can organic diced tomatoes drained
  • 1 tablespoon chopped organic fresh thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon Spanish saffron threads crushed
  • 1/2 cup organic shredded mozzarella cheese
  • 2 tablespoons chopped organic fresh Italian parsley
DIRECTIONS

In large skillet with cover, heat oil over medium-high heat. Add onions and garlic; salt and pepper to taste. Sauté until onions are softened. Add chicken; continue sautéing until slightly browned.

Add rice and sauté 1 minute. Stir in chicken stock, tomatoes, thyme, paprika and saffron. Bring to a boil; reduce heat slightly to a strong simmer and cover.

Simmer until rice is tender (about 20 minutes); do not stir to allow a crust to form on the bottom. Remove cover last 5 minutes of cooking. Remove from heat and sprinkle with cheese and parsley; cover until cheese is melted