This full-on flavour Spanish dish using chicken is considered homely, comfort food. Slightly sweet paprika or pimentón is the most extensively used spice in Spanish cuisine combined with the most expensive spice in the world saffron, they impart a wonderful earthy flavour particularly in stews and rice dishes. I made this recipe eons ago before I had kids, and I happened to have all the ingredients on hand, except instead of serving on hot cooked rice I tried it on orzo pasta. My youngest son didn't take to the earthy flavour of saffron so I gave him plain orzo with just chicken and less sauce. The rest of the family enjoyed it but wanted to douse their plates with hot sauce. By all means, go ahead and spice it up...
Spanish Saffron Chicken
Makes 6-8 servings
8 chicken thighs, bone-in and skinless (buy it skin-on and remove skin and excess fat yourself-- cheaper that way)
salt and round black pepper
1 medium onion, sliced
1 medium onion, sliced
1 clove garlic, minced
225 g fresh mushrooms, sliced
225 g fresh mushrooms, sliced
1 cup water
2 tsp. paprika
2 tsp. paprika
1 tsp. chicken bouillon powder
1/2 tsp. saffron threads or 1/2 tsp. turmeric
2 Tbsp. ripe olives, sliced or whole pitted
1 cup frozen green peas
1/4 cup skim milk
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
1/2 tsp. saffron threads or 1/2 tsp. turmeric
2 Tbsp. ripe olives, sliced or whole pitted
1 cup frozen green peas
1/4 cup skim milk
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
hot cooked long grain rice or cooked orzo pasta
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| Spice merchant weighing saffron threads Photo Credit: The Real Taste of Spain by Chandler |
Season chicken pieces with a little salt and pepper. Spray skillet or dutch oven with cooking spray; cook chicken over medium heat until browned. Remove chicken onto plate. Remove excess pan drippings and add onion, garlic, and mushrooms; sauté until tender. Return chicken, add water, paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes until chicken is tender. To serve, place rice/pasta on a serving platter. Remove chicken and arrange on top of rice/pasta. Add olives, peas and skim milk to skillet/dutch oven.Cover and simmer five minutes. Add cornstarch mixture, stirring constantly, until thickened and bubbly.
Top chicken with vegetable mixture and sauce. Serve hot.
Moist and delicious! It's one of those dishes that can be casual but entertaining-worthy for either a weeknight or weekend. Buen provecho!
If you like Spanish food, try my mouthwatering succulent Seafood Paella.
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| Seafood Paella |
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