Recipe information
Yield
serves 4
Ingredients
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.
Step 2
Place a large, high-sided skillet over medium-high heat with the EVOO and 1 tablespoon of the butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4 to 5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.
Step 3
Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2 to 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 occasionally, until the veggies are tender, about 5 minutes.
Step 4
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 to 18 minutes. Stir in the parsley and peas, discard the bay leaf, and serve.
