FOOD

Honorable Mention in the 2008 Ethnic Recipe Contest

• 2 cups rice
• 1 tablespoon butter or margarine
• 1 teaspoon saffron
• 2 skinless, boneless chicken breasts cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 tablespoon cumin, or to taste
• 1 tablespoon oregano, or to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 1 can (14-1/2 ounces) chicken broth
• 1 large onion cut in half and sliced
• 1 green pepper, cored and julienned
• 1 can (2-1/4 ounces) small olives, drained
• salt and pepper, to taste
• 2 cups grated cheddar cheese

Prepare the rice according to the package directions. Add the butter and saffron to the water with the rice. When cooked, set aside. While the rice is cooking, place the chicken into a plastic bag and add the garlic and spices. Shake the chicken in the bag until the seasoning coats the chicken. Heat the olive oil over medium-high heat in a 12-inch frying pan. Add the chicken. Cook until browned on all sides. While that's cooking, add the cornstarch to the chicken broth and whisk briskly until totally incorporated. Set aside. Add the onions and peppers to the pan and cook until tender yet still crisp. Add the chicken stock mixture and olives. Stir until slightly thickened. Salt and pepper to taste. Place 1?2 cup of rice on a plate. Top with 1?4 cup of cheese. Spoon a portion of the chicken mixture onto the cheese.
Makes 8 servings.
-Kay Vallejo, Federal Way, Washington

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