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Olive Chicken with Saffron Rice Recipe

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This recipe for Olive Chicken with Saffron Rice, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Flynn
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoon flour
3/4 teaspoon paprika
2 chicken breasts, skinned, split and boned
2 tablespoons butter
2 medium onions
1 clove garlic
2/3 cup dry sherry
2 chicken bouillon cubes
1-1/4 teaspoon basil leaves
1/8 teaspoon pepper
1-1/2 teaspoons lemon juice
3/4 cup sliced Spanish pimiento-stuffed green olives
1/2 pound mushrooms, halved
1 jar marinated artichoke hearts

Saffron Rice:
1-1/2 cups water
2/3 cup raw long grain rice
1/2 teaspoon salt
1/4 teaspoon saffron, crushed

Directions:
Directions:
Mix flour and paprika; coat chicken in mixture.
Melt butter and brown chicken on both sides.
Saute onion and garlic until lightly browned; add sherry, 1 cup water, bouillon cubes, basil, pepper, and lemon juice. Bring to a boil. Add olives, mushrooms, artichoke hearts and chicken. Cover and simmer 25 minutes or until tender. Using slotted spoon, remove chicken and vegetables to a platter. Blend 1 tablespoon flour with 2 tablespoons water; stir in pan liquid. Cook and stir until sauce thickens and boils 1 minute. Pour over chicken. Serve with Saffron Rice.

Saffron Rice:
Bring water to a boil. Add rice, salt and saffron. Cover and simmer according to package directions.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The olives are tangy, the artichoke hearts are deliciously velvety, and the saffron in the rice (although expensive) gives the dish an exotic flavor.

 

 

 

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