Orange Marmalade From Spain
As the child of Portuguese immigrants, 2011 Food & Wine Best New Chef George Mendes grew up eating all sorts of rice dishes at home.
INGREDIENT :
- 1.50 cups lower-sodium chicken broth or vegetable broth
- 1 cup uncooked white basmati rice (not rinsed)
- ¼ teaspoon plus 1 pinch of kosher salt, divided
- 20 saffron threads (scant 1/4 teaspoon)
- ⅛ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- .50 cup finely chopped red bell pepper
- 3 ounces soppressata, peeled and sliced into half-moons (about 1/2 cup)
- 1 (about 2-pounds) whole rotisserie chicken, skin discarded, meat picked and shredded (3 to 4 cups)
- ¼ cup pitted kalamata olives, sliced
RECIPE DIRECTION :
- Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.
- Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add bell pepper; cook, stirring often, 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula.
- Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style.
