I just love recipes like this: saute some chicken, remove and saute some aromatics, throw the chicken back in with some other lovely things including rice and liquid, and cook for a while. It’s almost a one-dish meal and I usually just whip up some frozen peas and call it a night.
A big special thanks to Marian Szczepanski for bestowing upon me (via her sister Mo) a gift more precious than jewels: saffron. A thousand blessings upon your house Marian!
Further proving that I was meant to make this dish, my grocery store actually had alcaparrado, a mixture of chopped up olives, capers and red peppers. Obviously, you can easily make this yourself but seeing it there at Mariano’s made me almost as happy as the time the woman there gave me a sample of cake-flavored vodka. Who says there’s no such thing as heaven?
Chicken with Saffron Rice is on page 266 of Essential Pepin.
