Spanish Saffron Chicken

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Spanish

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 326.9

Dietary: Low-cal

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.

Directions

1
Sprinkle chicken breasts with ground pepper.
2
Heat a large Dutch oven coated with cooking spray over medium heat.
3
Brown chicken breasts in the Dutch oven until golden on both sides.
4
Remove chicken and set aside; wipe pan drippings with a paper towel.
5
Re-coat the Dutch oven with cooking spray and heat over medium-high heat.
6
Add sliced onion, minced garlic, and sliced mushrooms; sauté until tender.
7
Return chicken to the pot; add water, paprika, bouillon powder, and saffron.
8
Bring mixture to a boil, then cover and reduce heat to simmer for 25 minutes.
9
Remove chicken and set aside to keep warm.
10
Add frozen peas, sliced olives, and skim milk to the Dutch oven.
11
Cover and simmer for 5 minutes.
12
In a small bowl, whisk together cornstarch and 2 teaspoons of water.
13
Stir cornstarch mixture into the vegetable sauce in the Dutch oven.
14
Bring sauce to a boil, stirring constantly until thickened and bubbly.
15
Remove from heat.
16
Serve chicken over hot cooked rice, topped with the vegetable sauce.

Nutrition Facts

Servings 6 servings

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.

Read it online: https://www.chefs-mate.com/recipe/spanish-saffron-chicken-3/