Spanish Saffron Chicken
Submitted by dikerunner
Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsSaffron turns everything it touches golden and gorgeous, and this chicken is no exception.
Boneless, skinless chicken breasts get browned, then braised with onions, garlic, mushrooms, paprika, and saffron threads until tender and infused with that unmistakable floral warmth.
The sauce comes together with peas, olives, and a quick cornstarch-thickened broth that coats everything in a silky, golden glaze. Pile it over a bed of fluffy rice and dinner is served.
Low-calorie and lean, but absolutely nothing about it tastes like diet food.
Pro Tips
- Brown the chicken well before braising. That seared crust adds flavor you can’t get any other way, even without skin.
- If saffron is out of budget, turmeric makes a solid substitute for color, though the flavor will be milder.
- Add the peas and olives near the end so the peas stay bright green and pop with sweetness.
- Stir the cornstarch slurry constantly as you add it. This prevents lumps and gives you a smooth, glossy sauce.
Ingredients
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; sauté until tender.
Add chicken, 1 cup 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 tablespoon 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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