Best Spanish Chicken Breasts With Lemon And Saffron Recipes

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SPANISH CHICKEN BREASTS WITH LEMON AND SAFFRON



Spanish Chicken Breasts With Lemon and Saffron image

Make and share this Spanish Chicken Breasts With Lemon and Saffron recipe from Food.com.

Provided by Annacia

Categories     Chicken Breast

Time 3h

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, skin left on
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil
1 lemon, zest only
3 lemons, juice only
175 ml white wine (6fl oz)
2 tablespoons white wine vinegar
1 small red chili, finely chopped
2 fresh bay leaves, torn (or 1 dried)
120 ml olive oil (4 fl.ozs. )
4 large shallots, cut into quarters
2 carrots, cut into matchsticks
150 g fresh asparagus, cut into 3/4-1 inch pieces (5oz, can use peas in a pinch)
1 pinch saffron strand, soaked in 5 tbsp warm water
1 lemon, zest only, to garnish

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.

Nutrition Facts : Calories 658.6, Fat 49.8, SaturatedFat 8.9, Cholesterol 92.8, Sodium 119.9, Carbohydrate 15.6, Fiber 3.7, Sugar 4.4, Protein 32.7

SPANISH SAFFRON CHICKEN



Spanish Saffron Chicken image

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

Provided by Shawnee TX

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves)
1 medium onion, sliced
1/2 lb fresh mushrooms, sliced
2 teaspoons paprika
1/2 teaspoon saffron threads or 1/2 teaspoon turmeric
2 tablespoons ripe olives, Sliced (pitted)
1 tablespoon cornstarch
3 cups long-grain rice, Hot cooked
1/4 teaspoon pepper, Ground
1 clove garlic, minced
1 cup water
1 teaspoon chicken bouillon powder
1 cup frozen English peas
1/4 cup skim milk
2 tablespoons water

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.

Nutrition Facts : Calories 514.3, Fat 8, SaturatedFat 2.2, Cholesterol 46.6, Sodium 162.5, Carbohydrate 83.1, Fiber 3.5, Sugar 3.1, Protein 25

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES



Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories     dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

  • Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
  • Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
  • Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
  • Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
  • Season with black pepper and serve with rice or pita to soak up the lemony juices.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)



Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Categories     Chicken     Olive     Pepper     Poultry     Rice     Vegetable     Sauté     Saffron     Pea     Bell Pepper     White Wine     Winter     Party     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch 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 total. Transfer chicken with tongs to a plate.
  • Pour off all but 2 tablespoons 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 is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

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