Piquillo peppers are small, mild Spanish peppers and are available in many markets next to roasted red bell peppers. If they are not available, roasted red bell peppers may be substituted.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small pan over medium heat, lightly toast the almonds and reserve.
Step 2
In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
Step 3
While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
Step 4
Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.
