Spanish Chicken Cutlets And Olive Rice With Artichokes And Piquillo Peppers Recipes
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
Yield serves 4
Number Of Ingredients 13
Steps:
- In a small pan over medium heat, lightly toast the almonds and reserve.
- In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
- Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.
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