Chicken: A new recipe

From Bobby Flay at Food Network:  Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice

www.foodnetwork.com/recipes/bobby-flay/garlic-oregano-marinated-chicken-with-roasted-pepper-black-olive-relish-recipe/index.html


My Notes:
*  Cutting the recipe in half (which is what I made) would easily serve eight!

*Don't be shy with the ancho chile powder - most of it is neutralized by the time you bake the chicken

*I used boneless, skinless chicken breasts and thighs - it actually took about 25 minutes to bake them

*For the rice, I used one can of chicken broth and another cup of water; only 7 minutes in the pressure cooker on first ring; don't skimp on the saffron; cook the onion first then add the rice to coat with the oil, then add the broth & water adding the saffron then

*I roasted my own peppers over a gas burner (a grill would work well too), tossed in a bag to steep, then seeded & chopped the olives, garlic, and peppers for the relish in the food processor - tossing the vinegar, honey, thyme & parsley with the chopped veggies in a bowl afterwards; the juice of half a lime, half a lemon is just right

*To serve a crowd, coarsely chop the chicken into bite-sized pieces, layer it on top of the rice and top with the Relish to serve on a platter or out of a very large casserole

Comments:
The Relish is awesome - would make it just to have as an appetizer with some crackers and goat cheese