Best Spanish Chicken Breasts With Lemon And Saffron Recipes

SPANISH CHICKEN BREASTS WITH LEMON AND SAFFRON

Steps:

• TO MARINADE:
• Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for two hours, turning the chicken breasts over from time to time.
• TO COOK THE CHICKEN:
• Preheat the oven to 180C/365F/Gas 4.
• Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the olive oil, the shallots, carrots and asparagus and gently fry over a low heat until the vegetables are barely softened, remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
• Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.
• Remove from the heat and return the vegetables, then, using a fine sieve, strain the marinade over the chicken and discard the solid marinade ingredients.
• Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half. About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.
• To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.

SPANISH SAFFRON CHICKEN

Steps:

• 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.

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

LEMON CHICKEN WITH HONEY AND SAFFRON, ELEGANT AND GOOD!

Steps:

• Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.
• Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.
• Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.
• Preheat oven to 400 degrees.
• Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.
• Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).
• Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.