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Spanish Saffron Chicken

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.
Ingredients:
- 1 lb boneless, skinless chicken breast
- Salt and pepper, small pinch each
- 2 Tbsp olive oil
- 1 large onion, small chop
- 2 cloves garlic, minced
- 1/2 lb sliced mushrooms
- 1 cup low sodium chicken stock
- 1 Tbsp Paella Seasoning
- 1/2 tsp Saffron
- 1 cup peas, fresh or frozen
- 2 Tbsp black olives
- 1/4 cup milk
- 1 Tbsp Arrowroot Powder
- 2 Tbsp water
- 2 cups cooked rice
Instructions:
- Butterfly chicken breasts and season with salt and pepper.
- Heat oil in Dutch oven over medium, add chicken and cook a few minutes until browned.
- Remove chicken from pot, and add onion, garlic, and mushrooms. Saute until tender.
- Add Paella Seasoning, cook for a minute then add chicken stock and chicken and bring to a boil.
- Reduce heat and simmer for about 25 minutes or until chicken is tender.
- Remove chicken once again and set aside.
- Add peas, olives and milk to pot and cover and simmer for 5 minutes.
- Combine arrowroot powder and water and add to pot, bring to a boil stirring frequently until thickened.
- Serve over rice.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories371.40
Total Fat 12.60g
Saturated Fat7.00g
Polyunsaturated Fat0.90g
Monounsaturated Fat2.40g
Cholesterol 67.50g
Sodium 478.40mg
Potassium 359.40mg
Total Carbohydrate 33.50g
Dietary Fiber3.10g
Total Sugars5.00g
Protein 31.10g
Ingredients for this recipe:
Saffron
Starting at: $8.98
Arrowroot Powder
Starting at: $4.14
Paella Seasoning
Starting at: $8.00