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05-07-2011, 03:44 AM
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SANTA FE CHICKEN
A delightful combination of saffron, rice, chicken, and jalapenos.
Preparation Time : 15- 20 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken breasts
4
Olive oil
1 tablespoon
Onion , chopped
1 large
Jalapeno, chopped
2-3
Garlic, chopped
2 cloves
Chicken stock
3 cups
Tomatoes, chopped
2 large
Rice (long grain)
1 cup
Saffron (kesar)
a pinch
Salt
to taste
Black pepper powder
1/4 teaspoon
Paprika
1 teaspoon
Cheddar cheese, grated
1/2 cup
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Heat oil in a large skillet and sauté the onion, jalapenos and garlic till onions are translucent. Add stock and tomatoes and bring to a boil. Stir in rice and saffron and mix. Sprinkle salt, pepper powder and paprika flakes on the chicken and place over the rice mixture. Cover and simmer for twenty minutes or until the chicken is cooked. Remove from the heat. Sprinkle cheese, cover and let stand for five minutes. Garnish with coriander leaves and serve hot.
SANTA FE CHICKEN
A delightful combination of saffron, rice, chicken, and jalapenos.
Preparation Time : 15- 20 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken breasts
4
Olive oil
1 tablespoon
Onion , chopped
1 large
Jalapeno, chopped
2-3
Garlic, chopped
2 cloves
Chicken stock
3 cups
Tomatoes, chopped
2 large
Rice (long grain)
1 cup
Saffron (kesar)
a pinch
Salt
to taste
Black pepper powder
1/4 teaspoon
Paprika
1 teaspoon
Cheddar cheese, grated
1/2 cup
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Heat oil in a large skillet and sauté the onion, jalapenos and garlic till onions are translucent. Add stock and tomatoes and bring to a boil. Stir in rice and saffron and mix. Sprinkle salt, pepper powder and paprika flakes on the chicken and place over the rice mixture. Cover and simmer for twenty minutes or until the chicken is cooked. Remove from the heat. Sprinkle cheese, cover and let stand for five minutes. Garnish with coriander leaves and serve hot.