Photo: Anna Pelzer
Chicken with Saffron Rice and Warm Asparagus Salad
25 ingredients
openrecipes
Topped with a warm asparagus salad, this braised chicken dish is perfect for spring, when there’s still a chill in the air but you’re craving the fresh flavors of the new season.
Estimated Nutrition (whole recipe, rough)
630
Calories
41g
Protein
19g
Fat
71g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Large pinch of saffron threads
- 3 Tbs. plus 1/2 cup dry white wine
- 1 chicken, about 3 1/2 lb., cut into 8 pieces (2 thighs,
- 2 drumsticks, 2 breast-wing portions, 2 lower-breast portions)
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 3 bay leaves
- 5 garlic cloves, finely chopped
- 1 tsp. dried oregano
- 4 cups chicken stock
- 2 cups long-grain white rice
- 2 large jarred roasted pimiento peppers, seeded and chopped
- (about 1 1/2 cups)
- 1 tsp. Dijon mustard
- 1 Tbs. white wine vinegar
- 1 tsp. finely grated lemon zest
- 2 Tbs. fresh lemon juice
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1 lb. asparagus
- 1 1/2 Tbs. fresh flat-leaf parsley leaves
- 2 Tbs. capers, rinsed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes