Chicken and Rice - (with Saffron)

1 1/2 lb of bone in chicken parts (breasts, drumsticks, thighs) skinned
1/2 tsp salt
1/4 tsp black pepper
4 tsps olive oil
1 red bell pepper chopped
2 celery stalks, sliced
1 onion, chopped
4 garlic cloves. minced
1 (14 1/2 oz can) diced tomatoes
1/2 cut reduced-sodium chicken broth
1/3 cup long grain white rice
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 cup frozen green peas
1/4 cup chopped fresh cilantro

Preheat oven to 350*F
Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.
Add bell pepper, celery, onion and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth; bring to boil. Stir in rice, oregano and saffron; add to the chicken.
Bake, covered 25 minutes; sprinkle with peas. Bake, covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes.
Serve sprinkled with the cilantro.

Weight Watchers
Per Serving (1/4 of casserole) 321 cal.   PointsPlus Value *
4 servings

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Lou picked the recipe for this Tuesday nights dinner across the miles.  It is Weight Watchers Chicken and Rice dinner. It turned out perfect! I made sure I had all of the ingredients for it this time.  

The thing I liked most about the meal was the saffron in it. I had to drive all over town looking for this stuff. One of the setbacks of living in a small town is you can never find things that are the least bit out of the ordinary. I had never bought this before and couldn't wait to learn how to cook with it.

I've had Saffron rice many times when I've eaten out at restaurants, but have always wanted to learn to make my own. I found a Mexican store here that sells the crushed saffron flower pedals, but this recipe called for the threads of the saffron, which I finally found at Lowe's grocery. 

Here is how they looked when I opened it. 

Just like little threads. 

They are hard and crispy feeling and break apart very easy.

[Photo from Flickr]

Those 3 red stigmas sticking out of the middle of the flower, that is what they take from each flower to make a blend of the saffron threads. It's the most expensive spice in the world because they are hand plucked from each flower. Tens of thousands of strands goes into just a single ounce.  

I was doing my research on this today and was so intrigued to find out all of this. 

The meal turned out delicious and I am definitely making this again. I may substitute the bell peppers for hot peppers next time though because I love really hot and spicy food.  :)

Go here to see how Lou's Chicken and rice turned out.