Spanish Saffron Chicken Recipes

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.

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.

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.