Saturday, January 25, 2014

Spanish Chicken Rice with Saffron Cream

The base of this recipe is from the November 2013 issue of Cooking Light.  As is my usual course, I modified the recipe to my family's tastes.  This dish is alot like paella, so if you wanted to add a variety of seafood or other protein, I think you could modify this recipe even further to satisfy your family's tastes.


1 tablespoon extra virgin olive oil
2 chicken breasts
1 onion, chopped
12 ounces turkey breakfast sausage
1 teaspoon minced garlic
1 jalepeno pepper, diced
3 cups cooked brown rice
1 cup frozen peas
1/2 cup chopped green olives
1 1/2 cups skim milk
1/4 cup tomato paste - I used the whole small can and liked the tomato base
2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon saffron threads, crushed slightly - watch this, as this will stain things if you are not careful
1/4 teaspoon freshly ground black pepper
1/3 cup greek yogurt

Preheat oven to 375.  Heat skillet over medium heat, add a teaspoon of oil and swirl to coat.  Brown chicken for about 4 minutes each side.  Remove from pan and keep warm.  Add remaining oil and cook onion, garlic, jalepeno, and sausage together until the sausage is no longer pink.    Add peas and olives.  Add the cooked rice and chicken to this mixture and toss to combine.  In a medium saucepan, combine milk and next 5 ingredients (through black pepper) and cook over medium heat, stirring constantly until the mixture comes to a boil.  Cook 1 minute longer than remove from heat.  Stir in greek yogurt.  Add sauce mixture to the chicken mixture and stir to combine.  Spoon into a 11 x 7 glass baking dish that has been coated with cooking spray.  Cover with aluminum foil and bake for 15 minutes.  Remove foil and cook an additional 15 minutes or until chicken is done and the dish is bubbly.  Enjoy!

Ingredients - Yes there are a lot!

Browning the chicken

Combining chicken and sausage mixtures

Adding the rice

Cooking up the sauce

Finished dish straight from the oven


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