If you’re able to tolerate moderate salicylates and/or are trying to test your limits when it comes to food chemicals, this dish is a great one to explore. It’s also a great way to use up saffron.
Preheat the oven to 375°F/190°C.
In a small bowl or measuring cup, combine saffron and hot water and let stand until read to use.
Heat an oven-safe skillet over medium heat. Add oil and chicken breasts and lightly brown on both sides, about 4 to 5 minutes per side. Transfer to a plate.
Add in carrots and leeks and sauté until crisp-tender, about 5-7 minutes. Add in garlic and sauté for another minute longer.
Add in saffron mixture and salt. Cook until the liquid is almost completely evaporated, about 5 minutes. Add in chicken, broth or water, and rice and bring to a simmer.
Cover the pan and transfer to the oven, baking for 30 minutes or until all liquid has been absorbed and the chicken has reach an internal temperature of 165°F/74°C.
Remove from the oven and stir in the froze peas (if using). Cover and let sit for about 5 minutes. Cut up or shred the chicken before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*Carrots are moderate in salicylates and can be subbed with rutabaga/swede or chayote/choko for a fully FAILSAFE option.
**Peas are high in glutamates and should be omitted if you haven’t passed the glutamate challenge.
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This recipe is moderate in salicylates, low in amines, and high in glutamates. It is also gluten free, dairy free, nightshade free, and soy free.