This Spanish Saffron Chicken is a comforting one-pan meal that balances tender poultry with earthy mushrooms and bright green peas. The dish gets its signature golden hue and delicate floral notes from saffron threads, complemented by the smoky warmth of paprika. Simmered until juicy, the chicken is served over fluffy long-grain rice and topped with a velvety, slightly thickened vegetable gravy. It is an elegant yet simple weeknight dinner that feels special enough for guests. The combination of savory bouillon, fresh garlic, and sweet onions creates a rich flavor profile without heavy cream. Perfect for serving family-style, this recipe highlights the beauty of simple ingredients coming together in harmony.
Spanish Saffron Chicken
Description
This Spanish Saffron Chicken is a comforting one-pan meal that balances tender poultry with earthy mushrooms and bright green peas. The dish gets its signature golden hue and delicate floral notes from saffron threads, complemented by the smoky warmth of paprika. Simmered until juicy, the chicken is served over fluffy long-grain rice and topped with a velvety, slightly thickened vegetable gravy. It is an elegant yet simple weeknight dinner that feels special enough for guests.Ingredients
Directions
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Sprinkle the chicken breasts with ground pepper.
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Heat a large Dutch oven coated with cooking spray over medium heat. Add the chicken and cook until browned on both sides.
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Remove chicken from the pan. Wipe the pan drippings with a paper towel, then coat the pan again with cooking spray and heat over medium-high heat.
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Add the sliced onion, minced garlic, and mushrooms. Sauté until the vegetables are tender.
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Return the chicken to the pan. Add 1 cup of water, paprika, bouillon powder, and saffron threads.
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Bring the mixture to a boil, then cover, reduce heat, and simmer for 25 minutes or until the chicken is tender.
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Remove the chicken from the pan and set aside to rest.
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Add the frozen peas, sliced olives, and skim milk to the liquid remaining in the Dutch oven. Cover and simmer for 5 minutes.
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In a small bowl, combine the cornstarch and 2 tablespoons of water to create a slurry.
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Stir the cornstarch mixture into the vegetable sauce in the Dutch oven. Bring to a boil, then reduce heat and cook, stirring constantly, until the sauce is thickened and bubbly.
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Spoon the cooked rice onto a serving platter. Arrange the chicken over the rice and top with the vegetable sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 277.8kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 7.4mg1%
- Total Carbohydrate 59.4g20%
- Dietary Fiber 2.6g11%
- Sugars 2.4g
- Protein 7.3g15%
* 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
If using turmeric instead of saffron, note that the flavor will be earthier and less floral.
For a richer sauce, you can substitute the skim milk with heavy cream or half-and-half.
Ensure the cornstarch slurry is smooth before adding it to the hot liquid to prevent lumps.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the chicken.
