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    Spanish-Style Chicken with Sweet Red Peppers and Saffron Rice

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    Spanish-Style Chicken with Sweet Red Peppers and Saffron Rice

    The wonderful combination of freshly squeezed orange juice and sherry gives this colourful dish a delicate flavour, ideal for a summer supper.

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6

    Ingredients

    • 2 oranges
    • 2 tbsp plain flour, seasoned
    • 6 Waitrose British Chicken Breast Fillets
    • 2 tbsp olive oil
    • 12 shallots, peeled and left whole
    • 180g pack Romano peppers, deseeded and cut into strips
    • 2 tbsp Waitrose Cooks' Ingredients Sherry Vinegar
    • 300ml Waitrose Amontillado Medium Dry Sherry
    • 1 fresh bay leaf
    • For the Saffron Rice:
    • ½ tsp Bart Spanish Saffron
    • 375g Waitrose Long Grain Rice

    Method

    1. Finely grate the zest of 1 of the oranges then juice both to produce about 175ml juice. Set aside. Place the seasoned flour in a large, plastic food bag, add the chicken and shake to coat lightly.
    2. Heat the oil in a large, heavy-based frying pan with a lid. Add the chicken fillets and sauté for 3-4 minutes on each side, until golden brown. Add the shallots and pepper strips, and cook for a further 2-3 minutes until they begin to soften.
    3. Pour in the vinegar and cook for 1 minute, then add the remaining ingredients, including the orange zest and juice. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally. Remove the lid and continue to simmer for 15 minutes, until the sauce has thickened and the chicken is thoroughly cooked and the juices run clear when pierced with a knife.
    4. Meanwhile, place the saffron in a small bowl and soak with 2 tablespoons of boiling water. Place the rice in a medium pan and pour over 750ml boiling water. Add the saffron liquid and simmer for 15 minutes until the water has been absorbed and the rice is tender. Serve the chicken and rice with green beans.

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    Cook's tips

    Make the dish the day before. Cool and store in the fridge. Reheat slowly on the hob until the chicken is piping hot throughout. If the sauce becomes too thick, add a little hot stock or boiling water.

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    4 stars