Recipe

Spanish Saffron Chicken Dated 1972 Recipe


Spanish Saffron Chicken Dated 1972 Recipe Chefmeow / All my dishes
1 year, 7 months ago
SPANISH SAFFRON CHICKEN DATED 1972 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Merkel Estate in Dallas, Texas in 1998. Tried and true, we love it, hope you do as well.
Prep:10m Cook:20m Servings:6

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Ingredients
  • 6 boneless skinless chicken breast halves
  • 1/4 teaspoon ground pepper
  • 1 medium white onion sliced
  • 1 clove garlic minced
  • 1/2 pound fresh mushrooms sliced
  • 1 cup water
  • 2 teaspoons paprika
  • 1 teaspoon dry chicken bouillon powder
  • 1/2 teaspoon saffron threads
  • 1 cup frozen peas
  • 2 tablespoon sliced ripe olives pitted
  • 1 /4 cup skimmed milk
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 cups hot cooked long grain rice

Directions
  1. Sprinkle chicken with pepper then place in large pot coated with cooking spray.
  2. Cook over medium heat until browned.
  3. Wipe pan drippings from pot with a paper towel.
  4. Coat pot again with nonstick cooking spray then place over medium high heat until hot.
  5. Add onion, garlic and mushrooms then sauté until tender.
  6. Add chicken, water, paprika, bouillon powder and saffron threads then bring to a boil.
  7. Cover then reduce heat and simmer 25 minutes until chicken is tender.
  8. Remove chicken and set aside then add peas, olives and skim milk to pot.
  9. Cover and simmer 5 minutes.
  10. Combine cornstarch and 2 tablespoons water then add to vegetable mixture.
  11. Bring to a boil then reduce heat and cook stirring constantly until thickened and bubbly.
  12. Remove from heat.
  13. Place rice on a serving platter and arrange chicken over rice then top with vegetables.

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