3 C. chicken broth

1 small handful golden raisins

3 T. extra-virgin olive oil (EVOO)

1/2 tsp. turmeric

1 pinch saffron threads or 1 envelope saffron powder

1 1/2 C. white rice

4 skinless, boneless chicken breast halves (about 1 3/4 pounds)

 Salt and freshly ground pepper

4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced

1/2 C. dry sherry

2 T. butter, chilled and cut into pieces

1/2 C. chopped flat-leaf parsley (a generous handful)

1/2 C. sliced almonds, lightly toasted (a generous handful)

 

In a small saucepan, bring the broth, raisins, 1 T. EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes. While the rice cooks, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, 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 until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.