Chicken Breast with Saffron Rice
Ingredients
- Ingredients
- 200 grams Chestnuts
- 2 Chicken breasts
- 1 onion
- 1 garlic clove
- ½ tsp ground cinnamon
- 1 Tbsp vegetable oil
- 1 Tbsp Grenadine
- 40 grams almonds
- 170 grams Long grain rice
- 1 sm can Saffron
- 420 milliliters instant Chicken broth
- 1 tsp cilantro
- 1 Orange
- salt
- peppers
Preparation steps
Preheat oven to 250°C (approximately 475°F), cut an "x" in the chestnuts and place on the baking sheet. Bake approximately for 20 minutes until the shells burst. Allow to cool slightly, remove shell and skin.
Peel the onion and garlic and finely chop. Rinse the chicken breast, pat dry and rub with 1 pinch of salt, pepper and cinnamon. Heat the oil in a saucepan, sauté the chicken breasts 3 minutes on each side, drizzle with grenadine syrup and remove. Brown the onions, garlic and almonds in the pan drippings. Add the rice and saffron and sauté, stirring constantly. Pour in the chicken broth and stir in cilantro, cover and cook everything over low heat 10 minutes. Add the chestnuts with the, place the chicken breasts on top, cover and cook for 10 minutes.
Cut the orange in half, squeeze one half, cut the second half into slices. Remove the chicken from the pan. Season the rice with orange juice, salt and pepper. Cut the chicken diagonally into slices, spread the rice on plate, top with chicken and garnish with orange slices.
