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    You are in: Home / Recipes / Santa Fe Chicken With Saffron Rice Recipe
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    Santa Fe Chicken With Saffron Rice

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on December 10, 2007

      I can't think of how it could be better. Although maybe I'd cut up the chicken so it would cook faster. We loved this, the flavor was more complex than most casseroles.

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    • on October 09, 2007

      A wonderful dish! One I'll be making often. I did not bake it but simmered the entire dish in a covered skillet on my stovetop. I also did not add any cheese, it was very moist and extremely favorful without. I also made my own saffron rice so I could control the salt using Basmati uncooked rice, chicken broth and several saffron strands. Shawn in suburban Chicago

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    • on April 08, 2007

      This is the first time I have made a saffron rice dish and I am hooked! Very inventive and tasty recipe. I omitted the black beans and replaced with corn (personal preference). I found it easy to make and very good.

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    • on March 19, 2007

      This was delicious! I ended up cutting the chicken into bite size pieces and baked it for about 20 minutes and then followed the rest of the recipe exactly. Served it with tortilla chips. This will definitely be made again!

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    • on March 06, 2007

      This is VERY GOOD! I love saffron rice anyway and that's why I tried this recipe. Made it just as recipe directed, except had to use lemon juice insted of lime and only had a 3qt dish available. It all turned out good!

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    • on December 30, 2006

      Yummy! Yummy! Yummy! Everyone loved this dish! We served it with chicken quesilldas!!

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    • on April 23, 2005

      Really yummy and flavorful! I used two large chicken breasts and had to cook them for about 10 more minutes. I think this could be quicker by slicing the raw chicken into strips but would also be good with chopped cooked chicken. Tortillas on the side would be tasty. Thanks, Chris, for another keeper!

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    • on September 24, 2004

      Very very good! I used the stewed tomatoes, and topped with low fat Monterey Jack cheese. Very easy! Another Keeper.

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    • on April 06, 2012

      I made this for dinner last night and it was fantastic! The only changes I made was to cut the chicken into bite sized pieces, I used fire roasted diced tomatoes, garlice powder instead of fresh, (i forgot, and just mixed the powder in with the rice and tomaotes) and added a little emril's seasoning. We all loved it including my 4 year old who can be picky at times.
      Thanks for posting!

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    • on February 03, 2009

      I used vigo saffron yellow rice and rotel tomatoes.This recipe requires 1 chicken breast per serving..We didnt think the black beans added anything to this dish.But it did look pretty...My DH liked this recipe,I did not..It did need salt.,but was lacking in flavor to suit me...The chicken was tender...

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    • on May 10, 2008

      I just wanted to let you know I saved this recipe because (minus the rice and the cheese) looks to be what I am trying to find to re-create Weight Watchers Smart Choice Chicken Sante Fe (my fave)-There's has chopped zucchini in it-but I'm thinking if I cut up the chicken-add everything but the rice and cheese and add in some zucchini and throw it in the crockpot that I just might have a match. Thanks :)

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    Nutritional Facts for Santa Fe Chicken With Saffron Rice

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.8
     
    Calories from Fat 106
    35%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.7 g
    33%
    Cholesterol 72.4 mg
    24%
    Sodium 445.2 mg
    18%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 7.1 g
    28%
    Sugars 2.7 g
    10%
    Protein 26.7 g
    53%

    The following items or measurements are not included:

    Mexican tomatoes

    saffron rice mix

    Detailed Nutrition Values About Nutrition Info
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