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Cozy Comfy Chicken and Rice This has always been my personal comfort dish, a meal I made from leftovers after roasting a chicken on the weekend. One day a friend was in the kitchen when I was making it, and she started asking innocuous questions: “Say, how much of the shallot are you using?” “Was that a half cup of olives?” I was so busy cooking that I didn’t really pay attention to what she was doing with the answers. She figured out the recipe and started making it for friends, who loved it and wanted the recipe too. I guess I wasn’t meant to hold onto this one. That’s okay. It’s really, really good, and I hope you get as much pleasure out of it as I do. SERVES 4

2¼ cups Chicken Magic Mineral Broth or store-bought organic chicken stock ¼ teaspoon finely chopped saffron threads 1 tablespoon extra-virgin olive oil 2 tablespoons finely diced yellow onion Sea salt 1 tablespoon finely diced shallot 1 cup jasmine rice, rinsed 1 ¼ cups chopped or shredded roasted organic chicken 3 tablespoons chopped olives 1 to 2 tablespoons diced pimiento peppers Spritz of fresh lemon juice ½ cup chopped fresh flat-leaf parsley, for garnish Bring the broth to a boil in a large saucepan. (If it’s been frozen give it a spritz of lemon juice.) Pour the broth into a small heatproof bowl, add the saffron, and let it infuse the broth. Using the same saucepan, heat the olive oil over medium-high heat, then add the onion and a pinch of salt and sauté until soft, about 2 minutes. Add the shallot and ¼ teaspoon of salt and sauté until just golden, about 1 minute. Add the rice and stir until mixed well, about 1 minute to slightly toast the rice. Stir in the broth and ¼ teaspoon of salt and give the rice a quick stir. Bring the rice to a boil, then lower the heat, cover, and simmer for 12 minutes. Stir in the chicken, olives, pimiento, and lemon juice. Cover, remove from the heat,

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