Best Spanish Saffron Chicken Recipes

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

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.

SPANISH BRAISED CHICKEN WITH SHERRY AND SAFFRON (POLLO EN PEPITORIA) RECIPE - (4/5)

Steps:

• -Adjust oven rack to middle position and heat oven to 300 degrees. -Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over high heat until just smoking. Add thighs and brown on both sides, 10 to 12 minutes. Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet. -Return skillet to medium heat, add onion and ¼ teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes. Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Add sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195 degrees, 45 to 50 minutes. Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm. While thighs cook, finely chop egg whites. -Discard bay leaf. Transfer ¾ cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender jar. Process until smooth, about 2 minutes, scraping down jar as needed. Return almond mixture to skillet. Add 1 tablespoon parsley and lemon juice; bring to simmer over medium heat. Simmer, whisking frequently, until thickened, 3 to 5 minutes. Season with salt and pepper to taste. -Pour sauce over chicken,sprinkle with remaining 1 tablespoon parsley and egg whites, and serve.

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 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.