Skip to main content

Piquillo Pepper Chicken with Spanish Rice


***I don't know what I did to deserve such awesome readers, but I tell you what - You guys ROCK!  I keep getting such sweet e-mail messages from you all...I can't explain to you how much I appreciate these messages.  They always make me smile!  You guys are the reason that I keep writing this blog.  You continuously inspire me to keep cooking and sharing it with the world! 

On that note, I couldn't wait to share this recipe.  We had this for dinner tonight, and it was delicious!  You know what they say - "You eat with your eyes first."  This meal is the perfect example of this.  The vibrant colors of this dish just make you WANT to eat it!  The gorgeous yellow of the rice...the ruby red pepper sauce on the chicken...the green speckles of fresh parsley spattered about throughout the dish...WOW!  This chicken dish is both beautiful on the plate and in your mouth!

The rice just might even be better than the chicken...The rice has the perfect little touch of sweetness from the golden raisins, paired with the savory goodness of toasted almonds.  This rice kicks butt!  I will definitely be making this rice again and again.  It will pair easily with so many other main courses.

This recipe is yet another from Rachael Ray's Look + Cook cookbook.  If you can't tell already, I am really enjoying this new cookbook.  In fact, I gave an autographed copy to one of my little sisters for Christmas, and she's hooked too.

Try this soon...You'll love it!

Bon Appetit!***

Piquillo Pepper Chicken with Spanish Rice
Source:  Look + Cook by Rachael Ray

Ingredients:

  • 3 cups chicken broth
  • 1 small handful golden raisins
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • ½ teaspoon turmeric
  • 1 pinch saffron threads or 1 envelope saffron powder
  • 1½ cups white rice
  • 4 skinless, boneless chicken breast halves (about 1-3/4 pounds)
  • Salt and freshly ground pepper
  • 4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced
  • ½ cup dry sherry
  • 2 tablespoons butter, chilled and cut into pieces
  • ½ cup chopped flat-leaf parsley (a generous handful)
  • ½ cup sliced almonds, lightly toasted (a generous handful)

Directions:

  1. In a small saucepan, bring the broth, raisins, 1 tablespoon EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes.
  2. While the rice cooks, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper; add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
  3. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.
Labels:

Comments

Elizabeth said…
Wow - the colors in that dish are beautiful! I love the contrast of the yellow rice with the red peppers.
January 23, 2011 at 11:17 AM
Unknown said…
really i like your post...just want to eat them..i love cooking and definately i will try this...Looks so delicious.

Thanks
Skinny
April 1, 2011 at 8:24 AM
Post a Comment

Popular posts from this blog

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect ad...
133 comments
Read more

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up...
25 comments
Read more

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Chr...
179 comments
Read more