Colombian-Style Chicken Breast & Saffron Stew inspired by Moonlight (2016)
Moonlight (2016), Kevin makes a dish of “arroz con pollo” for Chiron. (1 hour 24 mins 30 seconds)
Give dinner a pop of colour with this Colombian lunchtime staple, packed with vibrant turmeric and saffron. Serve your hearty red pepper, tomato and chicken breast stew with fluffy white rice to soak up all that sauce. This one deserves a standing O.
For 2 people [double for 4]
- 1 brown onion
- 2 garlic cloves
- 1 pinch of saffron
- 1 red pepper
- 2 tomatoes
- 300g waxy potatoes
- 2 British chicken breast portions
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 11g chicken stock mix
- 100g basmati rice
- 20g coriander
You’ll also need
Flour, pepper, salt, vegetable oil
Cooking instructions 40 mins
For 2 people [double for 4]
Boil a kettle, then take your chicken out of the fridge, open the packet and let it air. Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the chicken breast portions with a pinch of salt and cook for 3 min on each side or until browned. Once browned, transfer to a plate and reserve the pan.
Meanwhile, dissolve the chicken stock mix and saffron in 500ml [1L] boiled water – this is your saffron stock. Peel and finely slice the brown onion[s]. Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips.
Return the reserved pan to a medium heat. Once hot, add the sliced onion and pepper strips with a pinch of salt and cook for 5 min or until beginning to soften.
Tip: add another drizzle of oil if your pan is looking a little dry!
Meanwhile, peel and finely chop (or grate) the garlic. Cut the waxy potatoes in half. Chop the tomatoes finely.
Once the onion and pepper have softened, add the ground cumin, ground turmeric and garlic with 1 tsp [2 tsp] flour and cook for 1 min. Add the browned chicken, chopped waxy potatoes, chopped tomato and saffron stock and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook, covered, for 10-15 min or until the potatoes are tender and the chicken is cooked through (no pink meat!)
Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
Meanwhile, chop the coriander finely, including the stalks. Once the potatoes and chicken are cooked, transfer the cooked chicken to a clean board and shred apart using two forks, then return it to the pan.
Add most of the chopped coriander (save some for garnish!), season with a generous pinch of salt and pepper and give everything a good mix up – this is your Colombian-style chicken breast & saffron stew. Serve the Colombian-style chicken breast & saffron stew with the basmati rice to the side and garnish with the remaining coriander. Enjoy!