Spanish Saffron Chicken

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Spanish

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 278

Dietary: Low-cal

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.

Directions

1
Sprinkle the chicken breasts with ground pepper.
2
Heat a large Dutch oven coated with cooking spray over medium heat. Add the chicken and cook until browned on both sides.
3
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.
4
Add the sliced onion, minced garlic, and mushrooms. Sauté until the vegetables are tender.
5
Return the chicken to the pan. Add 1 cup of water, paprika, bouillon powder, and saffron threads.
6
Bring the mixture to a boil, then cover, reduce heat, and simmer for 25 minutes or until the chicken is tender.
7
Remove the chicken from the pan and set aside to rest.
8
Add the frozen peas, sliced olives, and skim milk to the liquid remaining in the Dutch oven. Cover and simmer for 5 minutes.
9
In a small bowl, combine the cornstarch and 2 tablespoons of water to create a slurry.
10
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.
11
Spoon the cooked rice onto a serving platter. Arrange the chicken over the rice and top with the vegetable sauce.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 278kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Sodium 7mg1%
Total Carbohydrate 59g20%
Dietary Fiber 3g12%
Sugars 2g
Protein 7g15%

* 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/