food blog: chicken, spanish olives and saffron rice
i made a dish from a recipe given to me years ago that just KNOCKED MY SOCKS OFF. do you think i could find it again? HA!! i don't know about you, but there must have been hundreds of xeroxed, hand written, and/or printed out from recipe sites or other foodies recipes over the years that have simply vanished. of course, i've moved twice since i first got the recipe, so maybe it's understandable.
so i decided to make up my own. after surfing for a while, reading different recipes, i decided to give it a whirl. diane, the long suffering spouse of yours truly helped out, and her parts were the best. (good job chopping that garlic and slicing the chicken, sweetie). the base for this recipe came from a recipe i found on Epicurious. com
so here goes.
ingredients:
HOW:
season both sides of the chicken slices with fresh cracked pepper. NOTE: Do not salt this dish, not even a little. believe me, green olives have more than enough salt for this dish. salt at your own risk. seriously. i've wrecked a dish or two learning to cook with spanish olives. how did i wreck them? i used salt like i would any other time cooking. like Nancy used to say: just say NO to salt! ok... sorry, i'll get serious.
Heat the oil in a large pan that you have a cover for.(i've got a great cast iron skillet, but no cover to fit, darn it. that would be perfect for this dish). When the oil is nice and hot, toss in the zest, the chicken, and the garlic, and saute until the chicken starts turning brown. turn the chicken to brown all the sides. this will probably take around 5 minutes or so at a medium high heat. don't go any higher, because the zest and garlic will burn while browning the chicken. nasty. you don't want to go there. ask my kids.
when the chicken is looking good, toss in the chicken stock and orange juice, and let come to a boil.
when the pan starts to boil, add the rice and olives. stir, cover, and reduce the heat to low to medium low.
let it simmer for around 20 minutes. leave the cover on. you don't need to look, and you don't need to stir if you turned the heat down. of course, if you didn't turn the heat down, it will probably burn. so, turn the heat down for this step, ok?
after it's been on a simmer for 20 minutes, turn off the burner, and let it sit for around 10 minutes. here's what it will look like when it's done
fluff it up with a wooden spoon, plate it up, and enjoy!
as always, if you try this recipe, or it inspires you to try something different, please let me know how it turned out. i'm always looking for fresh and clever ideas to improve my own cooking skills and recipes.
for a complete list of my online recipes, follow the link here
so i decided to make up my own. after surfing for a while, reading different recipes, i decided to give it a whirl. diane, the long suffering spouse of yours truly helped out, and her parts were the best. (good job chopping that garlic and slicing the chicken, sweetie). the base for this recipe came from a recipe i found on Epicurious. com
so here goes.
ingredients:
- 5 boneless, skinless chicken breasts, cut into strips 1/2 to 3/4 inches wide. (no, i do not recommend a micrometer to measure the chicken prior to cutting)
- 6 cloves garlic, minced finely
- zest of 1 orange
Naked Orange
- 1 cup orange juice
- 1 can (15 oz) low salt chicken stock (i like swanson's best. tried many, hated most)
- 2 (5 oz) packages of Mahatma Saffron Yellow Rice mix
- 1 pint pimento stuffed green Spanish olives, cut in halves or quarters.
- 3 or 4 tbsp. of olive oil
HOW:
season both sides of the chicken slices with fresh cracked pepper. NOTE: Do not salt this dish, not even a little. believe me, green olives have more than enough salt for this dish. salt at your own risk. seriously. i've wrecked a dish or two learning to cook with spanish olives. how did i wreck them? i used salt like i would any other time cooking. like Nancy used to say: just say NO to salt! ok... sorry, i'll get serious.
Heat the oil in a large pan that you have a cover for.(i've got a great cast iron skillet, but no cover to fit, darn it. that would be perfect for this dish). When the oil is nice and hot, toss in the zest, the chicken, and the garlic, and saute until the chicken starts turning brown. turn the chicken to brown all the sides. this will probably take around 5 minutes or so at a medium high heat. don't go any higher, because the zest and garlic will burn while browning the chicken. nasty. you don't want to go there. ask my kids.
when the chicken is looking good, toss in the chicken stock and orange juice, and let come to a boil.
when the pan starts to boil, add the rice and olives. stir, cover, and reduce the heat to low to medium low.
let it simmer for around 20 minutes. leave the cover on. you don't need to look, and you don't need to stir if you turned the heat down. of course, if you didn't turn the heat down, it will probably burn. so, turn the heat down for this step, ok?
after it's been on a simmer for 20 minutes, turn off the burner, and let it sit for around 10 minutes. here's what it will look like when it's done
fluff it up with a wooden spoon, plate it up, and enjoy!
as always, if you try this recipe, or it inspires you to try something different, please let me know how it turned out. i'm always looking for fresh and clever ideas to improve my own cooking skills and recipes.
for a complete list of my online recipes, follow the link here
posted by bothenook at 19:43
9 Comments:
mmm, that looks pretty good. I like the orange in the dish...
Damn. I want some. And I can't get out to the store for supplies.
Damn.
Did I already mention damn?
That looks good. I'm going to try it.....
Looks like some interesting alterations you made to the original epicurious recipe. I made that one, and thought it was fabulous - will try your version, too. Thanks for posting it.
oops. hiya good carnival folks. you got sent here by an oops on my part. i was just showing a little naked fruit and linked here. the original, in instruction in the comments are here. happy eating
I've been looking for recipes that have Spanish olives and chicken, this looks really good. Thanks
My husband made this for dinner tonight! Fantastic!!! He was so glad that I found your recipe! :D
Stumbled across this to make for my SO's birthday dinner. It was delicious, simple and worth it. Thank you for posting it. I didn't have the Mahatma Brnd yellow rice, so I just used a Rice a Roni Spanish Rice and it was great.
Dear anon. So glad you weren't put off by not having the exact ingredients. What you have done is what all good cooks do...improvise. And now, I'm going to have to try your version. It's kind of like making a chicken fidao when using Rice a Roni. Score! Thanks for expanding the utility of this recipe...
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