Chicken in Garlic Sauce with Mexican Rice
I've been trying to eat healthier lately (before the onslaught of delicious holiday food in Wisconsin and Louisiana!) and when I found this recipe I knew I had to give it a try. I absolutely adore saffron, although I hardly ever use it in my recipes because it's so expensive. This dish was quick, easy, and perfect for a weeknight. I added some frozen veggies and Mexican rice as side dishes, and dinner was satisfying and nutritious.
- 2 chicken breast halves, skinned (about 1 pound)
- 2 chicken drumsticks, skinned (about 3/4 pound)
- 2 chicken thighs, skinned (about 3/4 pound)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 10 garlic cloves, crushed
- 1 dried hot red chile
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons dry white wine
- 1/4 teaspoon saffron threads, crushed
- 1 bay leaf
- 2 tablespoons minced fresh parsley
Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chile, and cook for 5 minutes, stirring frequently.
Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chile and bay leaf. Sprinkle with parsley.
Source: All Recipes
3 T vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.