Recipe by Pati Jinich
- 1/4 t. saffron threads, crumbled
- 1 T. boiling water
- 1/4 c. thinly sliced red onion
- 1/4 c. freshly squeezed lime juice
- 2 T. olive oil, divided
- 1 t. kosher or sea salt, divided
- 2 ea. boneless, skinless chicken breasts, cut in half crosswise
- 1/2 c. chopped white onion
- 1 ea. red bell pepper, chopped
- 1/2 c. chopped roma tomato
- 1 ea. jalapeño or serrano chile, stems and seeds removed, finely chopped
- 2 ea. garlic cloves, finely chopped
- 1/4 c. capers, drained
- 1/2 t. ground cumin
- 1/2 t. ground paprika
- 1/8 t. ground turmeric
- 2/3 c. long-grain brown rice, rinsed
- 1-1/2 c. unsalted chicken broth
- 2 ea. bay leaves
- 1/4 c. scallions, white and light green parts thinly sliced
- 1/4 c. chopped cilantro
- 1 ea. ripe Avocado From Mexico, halved, pitted, meat scooped out and sliced
- 1 ea. lime, cut into wedges
- Place the saffron threads in a small bowl or cup along with the boiling water. Mix and let soak for 10 to 15 minutes.
- In a small bowl, combine the red onion, lime juice, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt. Set aside.
- Heat the second tablespoon of olive oil over medium-high heat in a large, heavy bottomed pot, with a tight-fitting lid, over medium-high heat. Season the chicken pieces with 1/4 teaspoon of the salt. When hot, brown the chicken pieces on both sides, about 2 to 4 minutes per side. Transfer browned chicken to a plate and set aside.
- Add the white onion, red bell pepper, tomato, jalapeño, garlic, and capers and sauté until the vegetables soften, about 4 to 5 minutes. Stir and scrape the bottom and sides of the pan with a wooden spoon to release and mix in any stuck on browned bits from the chicken – they will add flavor.
- Once the vegetables have softened, add the cumin, paprika, turmeric, and 1/2 teaspoon salt. Stir to combine and cook for about a minute more to season the vegetables.
- Add the rice, stir, and return the chicken pieces to the pot with the rice and vegetables. Pour in the chicken broth and saffron threads with their liquid. Bring to a boil, then reduce heat to low, add the bay leaves, cover with the lid and continue to cook for 40 to 50 minutes, until the rice is cooked through and the liquid has been absorbed.
- Turn off the heat and transfer the chicken pieces to a cutting board or plate; put the lid back on the pot. Using a couple forks, shred the chicken.
- Remove the bay leaves from the rice and mix in the shredded chicken. Top with the scallions, cilantro, avocado slices, and pickled red onion. Serve with lime wedges.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!