Olives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.
Makes four servings
Prep time: 10 minutes
Cook time: 45 minutes, including time for rice to stand
- 2¼ cups organic chicken stock
- 1/3 tsp. finely chopped saffron threads or turmeric
- 1 tbs. extra-virgin olive oil
- 2 tbs. finely diced yellow onion
- ½ tsp. sea salt
- 1 cup jasmine rice, rinsed
- 1¼ cup chopped roast chicken
- 3 tbs. chopped olives of choice
- 1 tbs. diced pimiento or roasted peppers
- Spritz of lemon juice
- ½ cup flat-leaf parsley
- In a large saucepan, bring stock to a boil. Pour into a small, heatproof bowl, and add the saffron.
- In the same saucepan, warm olive oil over medium-high heat, and then add the onion and ¼ teaspoon sea salt. Sauté until soft, about two minutes.
- Add the rice to the saucepan and stir until well mixed and slightly toasted, about one minute.
- Stir in the broth and another ¼ tsp. sea salt. Bring the rice to a boil, and then lower the heat, cover, and simmer for 12 minutes.
- Stir in the chopped chicken, olives, pimiento, and lemon juice. Cover, remove from heat, and let stand 12 minutes. Fluff with a fork and serve, garnished with parsley.
Tip: Boost the phytonutrient factor by mixing in a cup of spinach or Swiss chard in the last five minutes of cooking.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors