Spanish Saffron Chicken
Ingredients
6 (4-oz. each) skinned, boned chicken breast halves
1/4 tsp. ground pepper
1 medium onion, sliced
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
1 C. water
2 tsp. paprika
1 tsp. dry chicken bouillon powder
1/2 tsp. saffron threads (or turmeric)
1 C. frozen English peas
2 Tbsp. sliced ripe olives (pitted)
1/4 C. skimmed milk
1 Tbsp. cornstarch
2 Tbsp. water
3 C. hot cooked long-grain rice
Cooking Instructions
Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over medium heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over medium-high heat until hot. Add onion, garlic, and mushrooms; sauté until tender. Add chicken, 1 C. water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer for 5 minutes. Combine cornstarch and 2 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)