Spanish saffron chicken is a delightfully colorful meal. The yellow lent to the dish from saffron is beautifully juxtaposed by the pitch black of the olives and the vibrant green of the peas. This meal is almost too pretty to eat. We did say almost, so please don’t get mad at anyone trying to preserve their plate for the perfect food picture to post online.

Since this recipe is inspired by the food of Spain, it only makes sense to use Spanish olive oil, though you could use vegetable oil as a substitution if you don’t have Spanish olive oil on hand. We used Arrowroot Powder in our recipe, but you could easily use cornstarch if you are more comfortable with that. They both work very similarly.

Paella seasoning is excellent for the chicken here, but if you want something less complex in terms of flavor you could substitute this seasoning blend for paprika and a few Saffron Threads for color. We did use a few extra saffron strands at the end for color, as Jeff really likes the bright red, but these are optional.

Jeff served this chicken over rice with a few vegetables, but you could serve it with noodles or even quinoa if you so desire. This yummy chicken is just another variation of a classic dinner option and all our taste testers were impressed with it; some even tried to dive in for seconds before everyone got a taste. Obviously, they are the kind of people who would rather eat than photograph their dinner, but there are good things to be said about both kinds of people. We hope you enjoy this just as much as we did.

Makes 4 servings.