Spanish Saffron Chicken

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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; 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.
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