This tender chicken, creamy rice, flavored with saffron and salty olives paired along with Blanc Slate will tickle all your taste buds. Paired with 2023 Laurel Glen ‘Blanc Slate’
Serves 6
INGREDIENTS:
2 Tablespoons olive oil
½ a medium yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 pound chicken breast, cut into 1-inch cubes
1/2 teaspoon saffron
2 teaspoon cumin
1 teaspoon dried Mexican Oregano
½ teaspoon paprika
1 ½ cups uncooked white long grain rice
½ cup of Blanc Slate
2.5 cups water
1 cup green olives
½ cup frozen green peas
salt and pepper to taste
DIRECTIONS:
- Place the Saffron in a measuring cup with the wine, set aside.
- Heat the oil in a large pot.
- Add in the onions, bell pepper, and a pinch of salt.
- Sauté for 5 minutes until vegetables are softened, add garlic sauté 1 min.
- Add in the chicken, cook for 5 minutes.
- Sprinkle the spices over the chicken and season with ½ teaspoon salt.
- Stir in the rice and cook for 1 minute.
- Pour in water and wine mixture and gently stir to incorporate.
- Bring to just a boil, reduce the heat to simmer, and cover the pot.
- Let it cook for 20 minutes.
- Once rice and chicken are cooked thru turn off the heat, stir in the green olives.
- Scatter the peas on top of the rice (don’t stir), cover and let sit 5 minutes.
- Gently stir the entire dish, adding salt to taste.
