Best Saffron Chili Chicken Recipes

SAFFRON CHICKEN

Saffron Chicken image

This is one of my favorite recipes that I got from my mom. It's so good. [edit]I've changed the proportions of rice to water so that it'll cook correctly.

Provided by Para_chan

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless chicken breasts
2 tablespoons butter
1 cup rice
1 (3 ounce) package onion soup mix
1 bay leaf
1 teaspoon sage
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon saffron (or turmeric)
2 cups water
1 (8 ounce) can cream of mushroom soup
2 large carrots, cut into strips

Steps:

Preheat oven to 375º.
Melt butter in skillet. Cook chicken breasts until mostly cooked.
In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
Cover casserole with aluminium foil.
Cook for 45 minutes, or until rice has absorbed almost all of the liquid.

SAFFRON CHICKEN

Saffron Chicken image

Make and share this Saffron Chicken recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons butter or 3 tablespoons oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1 -3 fresh chili pepper, or to taste, red or green
2 -3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Steps:

Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
Cool, and then crush them with the back of a spoon.
Dissolve them in 1 tablespoon of very hot water.
Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
Add garlic.
Add the dissolved saffron to the pan with the cardomon, then add the chicken.
Turn the chicken pieces in the mix, coating well.
Add the salt, cover and cook for 25 minutes until the chicken is tender.
Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3

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