Spanish Saffron Chicken Recipes

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

SPANISH SAFFRON CHICKEN

Steps:

• 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.