Spanish Chicken And Rice With Saffron Cream Recipe

Name: Spanish Chicken And Rice With Saffron Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, divided; 1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces; 1 cup chopped white onion; 2 ounces cured Spanish chorizo sausage, diced; 4 garlic cloves, minced; 1 large red bell pepper, chopped; 3 cups hot cooked long-grain white rice; 1 cup frozen green peas, thawed; 16 pimiento-stuffed green olives, chopped; 1 1/2 cups 2% reduced-fat milk; 1/4 cup tomato paste; 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon saffron threads, lightly crushed; 1/4 teaspoon freshly ground black pepper; 1/3 cup sour cream; Cooking spray

Servings: persons

1 tablespoon extra-virgin olive oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped white onion
2 ounces cured Spanish chorizo sausage, diced
4 garlic cloves, minced
1 large red bell pepper, chopped
3 cups hot cooked long-grain white rice
1 cup frozen green peas, thawed
16 pimiento-stuffed green olives, chopped
1 1/2 cups 2% reduced-fat milk
1/4 cup tomato paste
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon saffron threads, lightly crushed
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
Cooking spray

1
Preheat the oven to 375u00b0.
2
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan; place in a large bowl. Repeat procedure with 1 teaspoon oil and remaining chicken. Add to bowl. Place remaining 1 teaspoon oil, onion, and chorizo in pan; cook 10 minutes or until onion is tender and golden, stirring occasionally. Add garlic and bell pepper; cook 2 minutes, stirring frequently. Add chorizo mixture, cooked rice, peas, and olives to chicken; toss to combine.
3
Combine milk and next 5 ingredients (through black pepper) in a medium saucepan over medium heat; stir well with a whisk. Cook, stirring constantly, until mixture comes to a boil; cook 1 minute or until thick and bubbly. Remove pan from heat; stir in sour cream. Add sour cream mixture to chicken mixture, stirring to combine. Spoon the chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with aluminum foil coated with cooking spray. Bake at 375u00b0 for 15 minutes. Uncover and bake an additional 10 minutes or until chicken is done.
4
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1188

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, divided, 1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces, 1 cup chopped white onion, 2 ounces cured Spanish chorizo sausage, diced, and more.

Yes, Spanish Chicken And Rice With Saffron Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken And Rice With Saffron Cream

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