RCI-MT.004.0139.001
Chicken Andalucia with Rice
Makes 6 servings
Prep25 min
Cook75 min
Total100 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Pat the chicken breast halves dry with paper towels, then season them with 1 teaspoon salt, black pepper, and paprika on both sides.
2
Combine the flour with the remaining 1 teaspoon salt in a shallow dish, then dredge each seasoned chicken piece thoroughly to coat evenly.
3
Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the flour-coated chicken pieces and brown them for 3-4 minutes per side until golden.
8 minutes
4
Transfer the browned chicken to a plate and set aside, then reduce heat to medium and add butter to the same skillet.
5
Add the crushed garlic to the butter and cook for about 30 seconds until fragrant, stirring constantly.
6
Pour in the chicken broth and dry sherry, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
7
Return the chicken pieces to the skillet and add the raisins and orange juice, then bring the mixture to a simmer.
1 minutes
8
Cover the skillet and simmer gently for 20-25 minutes until the chicken is cooked through and the sauce has slightly reduced.
23 minutes
9
Stir in the chopped fresh parsley and sliced stuffed olives, adjusting seasoning with additional salt and pepper if needed.
10
Spoon the hot cooked rice onto serving plates, top each portion with the chicken, sauce, and garnish with any remaining parsley.