Spanish Chicken With Rice, Chicken for Almodovar

• 3 cups chicken stock
• 1 tablespoon butter
• 2 pinches saffron threads
• 1 12 cups white rice
• 3 tablespoons extra virgin olive oil
• 6 medium chicken breasts
• salt & pepper
• 4 garlic cloves, crushed
• 1 medium onion, sliced
• 1 bay leaf (fresh or dried)
• 2 jarred pimientos, drained & sliced
• 1 cup Spanish olives, coarsely chopped
• 14 cup golden raisin
• 1 cup white wine
• 1 cup chicken stock
• 2 tablespoons butter, chopped into pieces
• 13 cup parsley, chopped
• 12 cup sliced almonds, toasted

1. In a medium sauce pan bring stock and butter to a boil.
2. Add saffron and rice.
3. Cover pot, reduce heat to low and simmer 18 to 20 minutes.
4. Fluff with fork.
5. In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil about 2- 3 minutes on each side.
6. Remove chicken and add another tablespoon olive oil to pan.
7. Add garlic and onions and saute 2 minutes to begin to soften them.
8. Stir in bay, pimento, olives and raisins.
9. Add wine and cook 1 minute, picking up any pan drippings.
10. Add stock and bring liquid up to a bubble.
11. Whisk in butter until melted.
12. Return chicken to the pan and reduce heat to simmer.
13. Cook 15 minutes.
14. Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

chicken stock, butter, threads, white rice, extra virgin olive oil, chicken breasts, salt, garlic, onion, bay leaf, pimientos, spanish olives, golden raisin, white wine, chicken stock, butter, parsley, almonds

Taken from www.food.com/recipe/spanish-chicken-with-rice-chicken-for-almodovar-74813 (may not work)