Spanish Saffron Chicken Recipe

Name: Spanish Saffron Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves); 1 medium onion, sliced; 1/2 lb fresh mushrooms, sliced; 2 teaspoons paprika; 1/2 teaspoon saffron threads or 1/2 teaspoon turmeric; 2 tablespoons ripe olives, Sliced (pitted); 1 tablespoon cornstarch; 3 cups long-grain rice, Hot cooked; 1/4 teaspoon pepper, Ground; 1 clove garlic, minced; 1 cup water; 1 teaspoon chicken bouillon powder; 1 cup frozen English peas; 1/4 cup skim milk; 2 tablespoons water

Servings: persons

6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves)
1 medium onion, sliced
1/2 lb fresh mushrooms, sliced
2 teaspoons paprika
1/2 teaspoon saffron threads or 1/2 teaspoon turmeric
2 tablespoons ripe olives, Sliced (pitted)
1 tablespoon cornstarch
3 cups long-grain rice, Hot cooked
1/4 teaspoon pepper, Ground
1 clove garlic, minced
1 cup water
1 teaspoon chicken bouillon powder
1 cup frozen English peas
1/4 cup skim milk
2 tablespoons water

1
Sprinkle chicken
2
with pepper.
3
Place in large Dutch oven that has been coated with cooking spray.
4
Cook over med heat until browned.
5
Wipe pan drippings from Dutch oven with a paper towel.
6
Coat Dutch oven again with Pam; place over med-hi heat until hot.
7
Add onion, garlic, and mushrooms; saute until tender.
8
Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
9
Bring to a boil.
10
Cover, reduce heat, and simmer 25 minutes until chicken is tender.
11
Remove chicken and set aside.
12
Add peas, olives, and skim milk to Dutch oven.
13
Cover and simmer 5 minutes.
14
Combine cornstarch and 2 T water; add to vegetable mixture.
15
Bring to a boil.
16
Reduce heat; cook, stirring constantly, until thickened and bubbly.
17
Remove from heat.
18
To serve, place rice on a serving platter.
19
Arrange chicken over rice; top with vegetable mixture.

848

kcal

Calories

Fat

128

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 15 ingredients. The key ingredients include: 6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves), 1 medium onion, sliced, 1/2 lb fresh mushrooms, sliced, 2 teaspoons paprika, and more.

Yes, Spanish Saffron Chicken 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 Saffron Chicken

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