Saffron Shrimp & Chicken Stew

Ingredients:

  • 1 pound frozen shrimps, thawed, drained, minced

  • ⅛ cup fresh parsley, minced

  • 3 cups of cooked brown rice (approximately ½ cup per person), forked through to loosen grains

  • ⅛ tsp. sweet paprika powder

  •  ¼ cup slivered blanched almonds, toasted on a dry pan

  • ⅛ tsp. saffron powder

    For the Chicken stew

  • ½ tsp. sea salt, add more later if needed

  • ¼ cup red bell pepper, cored, deseeded, minced

  • 2 cups Homemade Peppery Chicken Stock, Unsalted

  • 3 Tbsp. dried currants

  • 1 15 oz. can peeled and diced tomatoes

  • 1 tsp. garlic, minced

  • 1 Tbsp. curry powder

  • 2½ pounds chicken thigh fillets, cubed

  • ¼ tsp. fish sauce

  • 1½ cups diced tart apples, use Golden Delicious or Granny Smith

  • ¼ tsp. white pepper

  • ½ cup white onion, peeled, minced

  • 1 tsp. fresh ginger, grated

  • ¼ tsp. cayenne pepper

Directions:

  1. Place chicken stew ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  3. After the cooking cycle, scoop out chicken and place on a holding plate.

  4. Press: SAUTÉ and HIGH.

  5. Stir in cooked rice, saffron and shrimps. Cook until rice has absorbed most of the broth and shrimps have turned coral (about 15 minutes). Taste. Adjust seasoning if needed.

  6. Scoop rice into bowls. Spoon over desired amount of cooked chicken. Garnish with fresh parsley and toasted almonds. Serve.

Matthew Revich