Spanish Saffron Chicken
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
skinned, boned |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| ½ | pound |
mushrooms
sliced, fresh |
|
| 1 | cup |
water
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
chicken broth
dry powder |
|
| ½ | teaspoon |
saffron threads
or tumeric |
*
|
| 1 | cup |
green peas
frozen |
|
| 2 | tablespoons |
olives
sliced, pitted, ripe |
*
|
| ¼ | cup |
milk, skim
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 3 | cups |
long grain rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
skinned, boned |
|
| 1.3 | ml |
black pepper
ground |
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 226.8 | g |
mushrooms
sliced, fresh |
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
chicken broth
dry powder |
|
| 2.5 | ml |
saffron threads
or tumeric |
*
|
| 237 | ml |
green peas
frozen |
|
| 3E+1 | ml |
olives
sliced, pitted, ripe |
*
|
| 59 | ml |
milk, skim
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 7.1E+2 | ml |
long grain rice
hot, cooked |
|
Directions
Sprinkle chicken with pepper.
Place in large Dutch oven that has been coated with cooking spray.
Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel.
Coat Dutch oven again with Pam; place over med-hi heat until hot.
Add onion, garlic, and mushrooms; sauté until tender.
Add chicken, 1 cup water, and paprika, bouillon powder, and saffron threads.
Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender.
Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes.
Combine cornstarch and 2 tablespoon water; add to vegetable mixture. Bring to a boil.
Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat.
To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.
