Chicken Rubens with Saffron Rice
Calories per serving: 783kcal
Ingredients
Rubens
- 4 Chicken Thighs, skinned and boned
- 8 slices Pastrami
- 4 slices Swiss cheese
Saffron Rice
- 1 cup Rice, uncooked long or medium grain
- 1 teaspoon *Chicken Base
- 1/2 teaspoon Tuscan Sunset
- 2 pinches *Saffron Threads
- 2 cups Water, Boiling
Russian Dressing
1 cup Mayonnaise- 2 tablespoons Plain Yogurt
- 2 tablespoons Ketchup
- 1 teaspoon Horseradish
- 1/2 teaspoon Worcestershire sauce
Instructions
Rubens
- If you did not get thighs that were skinned and boned, do so now. Place the pastrami and cheese in the area where the bone was, roll it up, and secure it with two toothpicks. Set aside.
- At this point, if you want, you can refrigerate or freeze the chicken if desired.
Saffron Rice
- Put the rice in an 8 x 8-inch casserole. Mix the chicken base and Tuscan Sunset in the boiling water and stir to dissolve the chicken base. Add the saffron threads. Carefully pour this mixture over the rice in the casserole.
- Finally, put the chicken on top of the rice, place it in a 350 °F (177 °C) oven, and cook until the rice has absorbed all the water or the chicken has reached 165 °F (74 °C) on an instant-read thermometer.
Russian Dressing
- Mix all the ingredients together and serve as a side with the chicken.
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