I have no doubts whatsoever that you'll be able to prepare delectable meals using basic ingredients. This popular saffron-flavored rice dish is a traditional Spanish dish that can be made with any type of meat. My go-to combination is chicken and seafood, so today's version includes chicken and shrimp.
Any sizable skillet or pot will do; you don't even need a special pan for it to cook, and it's actually quite simple to prepare. So let's dive into all the details of how to make this delicious dish.
INGREDIENTS:
- 2 chicken breasts medium (If chicken breast is not available, feel free to substitute any other part of chicken).
- 1/4 onion small
- 10 grape tomatoes
- 1 Tbsp EVOO olive oil. For this recipe, I used roasted garlic extra virgin olive oil and a little bit of habanero garlic extra virgin olive oil. to add more spice to my dish.
- 2 cups dry rice
- saffron threads about 10 threads. (To extract the color and flavor of the saffron and make sure it is distributed evenly throughout the dish, steep the threads in 3 tablespoons of warm water for 20 minutes before adding them to the dish).
- 2 tsp paprika
- 2 tsp dried parsley
- 1 tsp red chili powder
- 1/2 tsp crushed garlic
- 1/2 tsp turmeric
- 2 1/2 cups chicken broth
- 1 lb cooked medium shrimp deveined, tail-off, thawed
- salt/pepper
- 1 lemon
- Cut the chicken into cubes.
- Chop the onion and grape tomatoes.
- Cook the onion and chicken in the oil over medium-high heat in a skillet for about 5 minutes.
- Place a cover over the skillet for about 3 minutes to keep chicken from drying out.
- Add in the dry rice, crushed saffron threads, paprika, parsley, red chili powder, garlic, and turmeric.
- Stir for about 3 minutes.
- Add in the broth and bring to a boil for 5 minutes.
- Cover and allow to simmer for 30 minutes (or until rice is soft).
- Add in the shrimp and tomatoes.
- Cook for another 3 - 5 minutes (or until shrimp is hot).
- Serve with fresh lemon slices and a squeeze of lemon juice!
Bon Appétit!