Ingredients
- 1 quart chicken stock
- 1/2 tea. (about 2 pinches) saffron threads
- 1 Tbsp. olive oil
- 3 Tbsp. butter, divided
- 4 bone-in, skin-on chicken breasts, cut in half
- salt and pepper
- 1/2 to 1/2 cup broken spaghetti
- 1 cup long grain rice
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 pinch cinnamon
- 1 pinch turmeric
- 1/4 cup chopped flat-leaf parsley
- 1 cup frozen peas
Preparation
Step 1
Place a medium size pot over medium heat with the chicken stock and saffron. Bring them up to a simmer and keep warm.
Place a large, high-sided skillet over medium-high heat with the olive oil and 1 Tbsp. of the butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4-5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.
Melt the remaining 2 Tbsp. butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2-3 minutes. Remove the foil from the chicken and add the rice to the pan, tossing to coat in the butter, along with the onion and garlic. Cook stirring occasionallhy, until the veggies are tender, about 5 minutes.
Add the bay leaf, cinnamon, turmeric, reserved chicken, and saffron-infused stock to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15-18 minutes.
Stir in the parsley and peas, dicard the bay leaf, and serve.