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Saffron Chicken With Rice

Author/Submitted by: Sunset - Jan 1996
Servings: 8
Categories: Chicken / Ethnic / Low-Fat/Low-Cal / Main Dish / Rice

2  cups  long-grain rice
1    onion, finely chopped
3  cloves  garlic, minced
2  tablespoons  olive oil
3  cups  chicken broth
1 1/2  pounds  chicken breasts without skin, cut in 1/2" cubes
1    red bell pepper, cored,seeded,diced
8  ounces  tomato sauce
4  ounces  green chiles, diced
1/2  teaspoon  ground turmeric
1/4  teaspoon  salt
1/2  teaspoon  pepper
1/2  teaspoon  saffron threads

1. In a saucepan over medium heat, cook rice, onion, and garlic in oil, stirring until onion and rice are golden, about 12 min.

2. Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies, turmeric, salt, pepper, and saffron; stir to blend flavors.

3. Bake, uncovered, in a 400F oven until rice has absorbed all liquid and top is golden brown, about 25 min.

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