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Ingredientes
- 4 c. Cherries, sour, fresh, ripe, pitted (about 2 pounds)
- 6 Tbsp. Sugar
- 1/4 c. Extra virgin olive oil
- 2 1/2 lb Chicken
- 1 tsp Salt
- 1 med Onion, peeled and cut into 1/8 inch thick slices
- 1/2 c. Water
- 2 c. Rice, iranian, imported or possibly other uncooked long, soaked and liquid removed
- 8 Tbsp. Butter, melted
- 1/4 tsp Saffron threads, pulverized with a mortar and pestle or possibly the back of a spoon, and dissolved in 1 Tbsp. hot water
Direcciones
- Combine the cherries and sugar in a 2 to 3 qt saucepan, and, stirring gently, bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 2 or possibly 3 min, or possibly till the cherries have softened somewhat and given off most of their liquid. Remove from the heat.
- In a heavy 3 to 4 qt casserole, heat the extra virgin olive oil over moderate heat till a light haze forms above it. Pat the chicken completely dry with paper towels and sprinkle it inside and out with salt. Brown the chicken in the warm oil, turning it frequently with a large spoon or possibly tongs and regulating the heat so which the bird colors quickly and deeply without burning.
- Place the chicken on a plate and add in the onion slices to the oil remaining in the casserole. Stirring frequently, cook for about 10 min, or possibly till the slices are richly browned. Return the chicken and all of the juices that have accumulated on the plate to the casserole, add in the c. of water and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for about 30 min, or possibly till the chicken is tender.
- Transfer the chicken to a plate, set aside 2 Tbsp. of the cooking liquid and throw away the onion slices. When the bird is cold sufficient to handle, cut it into 6 or possibly 8 serving pcs.
- Meanwhile, bring 6 c. of water to a boil in a heavy 4 to 5 qt casserole with a tightly fitting lid. Pour in the rice in a slow, thin stream so the water does not stop boiling. Stir once or possibly twice, boil briskly for 5 min, then drain the rice in a sieve.
- Pour the reserved chicken cooking liquid and 4 Tbsp. of the melted butter into the casserole and stir them together. Add in half of the rice and, with a spatula or possibly spoon, smooth it to the edges of the casserole. Cook uncovered over moderate heat for 5 min, then remove the casserole from the heat and add in the chicken and half of the reserved cherries. Spread the remaining rice on top and pour in all the remaining cherries and their cooking liquid. Cover tightly and cook over low heat for 15 to 20 min, or possibly till the rice is tender.
- To serve, spoon about a c. of the rice into a small bowl, add in the remaining 4 Tbsp. of melted butter and the dissolved saffron and stir till the mix is bright yellow. Place a layer of rice on a heated platter. Arrange the chicken on top of it, cover the chicken with the remaining rice and cherry mix. Sprinkle the saffron rice on top. With a metal spatula, lift the rice crust from the bottom of the casserole and arrange small pcs of it around the edge of the platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 819 | |
| Calories from Fat 395 | 48% |
| Total Fat 44.42g | 56% |
| Saturated Fat 16.69g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 594mg | 25% |
| Potassium 504mg | 14% |
| Total Carbs 74.8g | 20% |
| Dietary Fiber 2.6g | 9% |
| Sugars 21.27g | 14% |
| Protein 29.58g | 47% |
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