Yellow Chicken and Rice - Rachael Ray

***Wow...what a fun and adventurous day we've had around here!  Last night, a winter storm blew through our area, so we woke up this morning to everything covered in several inches of snow and a thick layer of ice.  Needless to say, businesses, schools, and virtually everything shut down.  

A few days ago, the bread aisle at my local grocery store was nearly wiped out.  See, the thing is, we don't get that much snow here in Birmingham, AL.  So when we do, everyone sort of freaks out and goes and buys up a bunch of break, milk, etc...all the essentials.  In fact, some folks are lovingly referring to this storm as "Snowpocalypse 2011!"  Here's a pic that I took with my camera phone, so you can see what I'm talking about...I think it's sort of funny:

Brad and I had a lot of fun playing in the snow and ice today.  We hiked about 1/2 mile to his parents' house to surprise them.  The roads were incredibly icy, so we didn't want to risk driving anywhere.  In fact, all of the interstates and state highways are still shut down as I type this.  The real problem is the ice...If there wasn't so much ice on the roads, we'd be doing a lot better.  What a mess!

This Yellow Chicken and Rice makes the perfect cozy meal when the weather outside is cold and icy!  It made a beautiful presentation, but tasted just as delicious, too!  Like most of Rachael's "foolproof" recipes, this one was packed with flavor, while not being too complicated to make.  The cinnamon and turmeric in this recipe give it a yummy Indian feel, along with great depth of flavor.

Bon Appetit!***

Ingredients:

• 1/2 teaspoon (about 2 pinches) saffron threads
• 4 cups chicken stock
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter, divided
• 8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on chicken breasts, cut in half
• Salt and ground black pepper
• 1/3 to 1/2 cup (a couple of handfuls) broken spaghetti (I used whole grain spaghetti)
• 1 cup long grain rice
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped or grated
• 1 bay leaf
• 1 pinch cinnamon
• 1 pinch of turmeric
• 1 cup frozen peas
• 1/4 cup flat-leaf parsley, chopped 

Directions:

Place a medium-size pot over medium heat with the saffron and chicken stock. Bring the up to a simmer and reserve warm.

Place a large, high-sided skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and 1 tablespoon butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4-5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.

Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2-3 minutes. 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.

Add the bay leaf, cinnamon, turmeric, saffron-infused stock and reserved chicken 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, 15-18 minutes. Stir in the peas and parsley, remove and discard the bay leaf, and serve.