“I saw this recipe on Rachael Ray's 30 minute meals. My husband and I just love it. If you don't like saffron or have never used it, I suggest using a little less, it has a strong flavor.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In small pot, combine stock and saffron. Bring to boil, then reduce heat and simmer to steep the saffron.
  2. In dutch oven with tight fitting lid, heat oil over medium-high heat. Add chorizo, render, brown 2 minutes, then add chicken and brown.
  3. Add onion, garlic and mushrooms as they are cut.
  4. Add bay leaf, thyme, salt and pepper.
  5. Put onlid, increase heat to high for 5 minutes to soften veggies.
  6. Stir in flour, add sherry, stir and add broth.
  7. Put buscut mix in bowl, add parsley and paprika.
  8. Add liquids called for by package.
  9. Stir and drop by spoonfuls onto chicken and broth.
  10. Cover tight with lid for 5 to 6 minutes until buscuts are done.
  11. Remove bay leaf and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: