This comforting Spanish-inspired dish features tender chicken breasts simmered in a fragrant broth infused with saffron, paprika, and garlic. The sauce is enriched with earthy mushrooms and sweet peas, creating a harmonious blend of savory and aromatic flavors. Served over fluffy long-grain rice, this meal is both hearty and elegant, perfect for a cozy weeknight dinner or a special family gathering. The use of skim milk and cornstarch creates a silky, light sauce that coats the ingredients without being heavy. It&# 226;ÂÂs a simple yet sophisticated recipe that brings the warmth of Spanish cuisine to your home table with minimal effort and maximum flavor.
Spanish Saffron Chicken
Description
This comforting Spanish-inspired dish features tender chicken breasts simmered in a fragrant broth infused with saffron, paprika, and garlic. The sauce is enriched with earthy mushrooms and sweet peas, creating a harmonious blend of savory and aromatic flavors. Served over fluffy long-grain rice, this meal is both hearty and elegant, perfect for a cozy weeknight dinner or a special family gathering. The use of skim milk and cornstarch creates a silky, light sauce that coats the ingredients without being heavy.Ingredients
Directions
-
Sprinkle chicken breasts with ground pepper.
-
Heat a large Dutch oven coated with cooking spray over medium heat.
-
Brown chicken breasts in the Dutch oven until golden on both sides.
-
Remove chicken and set aside; wipe pan drippings with a paper towel.
-
Re-coat the Dutch oven with cooking spray and heat over medium-high heat.
-
Add sliced onion, minced garlic, and sliced mushrooms; sauté until tender.
-
Return chicken to the pot; add water, paprika, bouillon powder, and saffron.
-
Bring mixture to a boil, then cover and reduce heat to simmer for 25 minutes.
-
Remove chicken and set aside to keep warm.
-
Add frozen peas, sliced olives, and skim milk to the Dutch oven.
-
Cover and simmer for 5 minutes.
-
In a small bowl, whisk together cornstarch and 2 teaspoons of water.
-
Stir cornstarch mixture into the vegetable sauce in the Dutch oven.
-
Bring sauce to a boil, stirring constantly until thickened and bubbly.
-
Remove from heat.
-
Serve chicken over hot cooked rice, topped with the vegetable sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 326.9kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 1.1mg1%
- Sodium 17.9mg1%
- Total Carbohydrate 66.7g23%
- Dietary Fiber 6.1g25%
- Sugars 6.6g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken breasts are skinned and boned for even cooking.
If saffron is unavailable, turmeric can be used as a substitute for color, though flavor will differ.
For a richer sauce, substitute skim milk with heavy cream or half-and-half.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Garnish with fresh parsley or a squeeze of lemon juice before serving for added brightness.
