Spanish Saffron Chicken
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves)
- 1 medium onion, sliced
- 1⁄2 lb fresh mushrooms, sliced
- 2 teaspoons paprika
- 1⁄2 teaspoon saffron threads or 1/2 teaspoon turmeric
- 2 tablespoons ripe olives, Sliced (pitted)
- 1 tablespoon cornstarch
- 3 cups long-grain rice, Hot cooked
- 1⁄4 teaspoon pepper, Ground
- 1 clove garlic, minced
- 1 cup water
- 1 teaspoon chicken bouillon powder
- 1 cup frozen English peas
- 1⁄4 cup skim milk
- 2 tablespoons water
directions
- Sprinkle chicken
- with pepper.
- Place in large Dutch oven that has been coated with cooking spray.
- Cook over med heat until browned.
- Wipe pan drippings from Dutch oven with a paper towel.
- Coat Dutch oven again with Pam; place over med-hi heat until hot.
- Add onion, garlic, and mushrooms; saute until tender.
- Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
- Bring to a boil.
- Cover, reduce heat, and simmer 25 minutes until chicken is tender.
- Remove chicken and set aside.
- Add peas, olives, and skim milk to Dutch oven.
- Cover and simmer 5 minutes.
- Combine cornstarch and 2 T water; add to vegetable mixture.
- Bring to a boil.
- Reduce heat; cook, stirring constantly, until thickened and bubbly.
- Remove from heat.
- To serve, place rice on a serving platter.
- Arrange chicken over rice; top with vegetable mixture.
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