Smoky Chicken & Aioli

with Saffron Rice & Olives

20 MIN

2 Servings

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From the Test Kitchen

To top a bed of kale and jasmine rice (also infused with fragrant saffron), we’re coating bites of chicken in a bold, smoky spice blend before pan-searing them alongside briny Castelvetrano olives—a Sicilian variety known for their bright green color and buttery texture. It’s all finished with a dollop of irresistibly creamy, aromatic aioli.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
½ cup Jasmine Rice
1 bunch Kale
1 clove Garlic
2 Tbsps Mayonnaise
1 pinch Saffron
2 Tbsps Crème Fraîche
1 oz Castelvetrano Olives
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the kale & make the saffron rice:

Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Cover to keep warm.

2 Prepare the remaining ingredients:

While the rice cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

3 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped olives and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Turn off the heat.

4 Make the aioli:

While the chicken cooks, in a bowl, combine the mayonnaise, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

5 Finish the saffron rice & serve your dish:

Add the crème fraîche to the pot of saffron rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken (including any liquid from the pan) over the finished saffron rice. Top with the aioli. Enjoy!