Spanish saffron chicken
Yield: 6 servings
Ingredients:
- 6 x Chicken breast halves * 1/4 ts Ground pepper
- 1 x Med onion sliced 1 x Clove garlic minced
- 1/2 lb Fresh mushrooms sliced 1 c Water
- 2 ts Paprika 1 ts Dry chicken bouillon powder
- 1/2 ts Saffron threads (or tumeric) 1 c Frzn english peas
- 2 tb Sliced ripe olives (pitted) 1/4 c Skim milk
- 1 tb Cornstarch 2 tb Water
- 3 c Hot cooked long-grain rice
Instructions:
* 6 (4 oz each) skinned boned chicken breast halves 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. PER SERVING: 335 calories 31.2 g protein 4.4 g fat 40.7 mg carbohydrates 71 g cholesterol 3.2 mg iron 275 mg sodium 56 mg calcium.
