RCI-MT.006.0323.001

Spanish Saffron Chicken

Name: Spanish Saffron Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 unit (4 oz each) chicken breast halves skinned (boned); ¼ tbsp ground pepper; 1 medium onion (sliced); 1 clove garlic (minced); ½ lbs fresh mushrooms (sliced); 1 cup water; 2 tbsp paprika; 1 tbsp dry chicken bouillon powder; ½ tbsp saffron threads (or turmeric); 1 cup frozen English peas; 2 tbsp sliced ripe olives (pitted); ¼ cup skim milk; 1 tbsp cornstarch; 2 tbsp water; 3 cups hot cooked long-grain rice

Spanish Saffron Chicken from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

(4 oz each) chicken breast halves skinned
boned
6 unit
ground pepper
¼ tbsp
onion
sliced
1 medium
garlic
minced
1 clove
fresh mushrooms
sliced
½ lbs
water
1 cup
paprika
2 tbsp
dry chicken bouillon powder
1 tbsp
saffron threads (or turmeric)
½ tbsp
frozen English peas
1 cup
sliced ripe olives (pitted)
2 tbsp
skim milk
¼ cup
cornstarch
1 tbsp
water
2 tbsp
hot cooked long-grain rice
3 cups

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Spanish Saffron Chicken

Ingredients

Method

What Makes This Variant Distinct