Spanish Saffron Chicken

Recipe Ingredients

		Chicken breast halves *
1/4 teaspoon	1.3ml	Ground pepper
1 teaspoon	5ml	Onion - sliced (medium)
1		Garlic - minced
1/2 lb	227g / 8oz	Fresh mushrooms - sliced
1 cup	237ml	Water
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Dry chicken bouillon powder
1/2 teaspoon	2.5ml	Saffron threads - (or turmeric)
1 cup	237ml	Frzn English peas
2 tablespoons	30ml	Sliced ripe olives - (pitted)
1/4 cup	59ml	Skim milk
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Water
3 cups	480g / 16oz	Hot cooked long-grain rice

Recipe 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.

Source:
Cooking Light, Sept 1994, page 102

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