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 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.

ARROZ CON POLLO

Steps:

• Preheat the oven to 375 degrees F.
• Combine wine and saffron; let stand until ready to use.
• Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
• Flip, and cook until golden brown; transfer to a plate.
• Drain any excess oil, leaving 1 teaspoon of oil in the pan.
• Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
• Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
• Cover the pan and place it in the oven. Bake for 30 minutes.
• Remove the pan from the oven. Stir the peas into the rice.
• Top with parsley and serve.

3 SIMPLE + TASTY SPANISH DISHES THAT USE SAFFRON

Steps:

• To make the vegetable paella, heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the onion & bell peppers, mix continuously with the olive oil, after 5 minutes add in the mushrooms and continue to mix, 2 minutes later make a well in the pan and add in the garlic, cook for 30 seconds, then add in 1/2 tsp sweet smoked paprika and mix it all together until well combined, then add in 1/2 cup tomato sauce, 1/2 cup precooked lima beans and season with sea salt & black pepper, mix until well combined, then add in 2 1/2 cups vegetable broth, pinch in 1/2 tsp saffron threads and a kiss of sea salt, give it a gentle mix, once it comes to a boil add in 1 cup of round rice and gently mix so the rice is evenly divided, do not mix after this point as it disrupts the way the rice cooks, 8 minutes later lower the fire to a low-medium heat and simmer for 3 minutes, then hit it back to a medium-hight heat for 60 to 90 seconds to achieve the socarrat (caramelized rice underneath), remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and serve garnished with lemon wedges
• To make the roasted potatoes with saffron aioli, cut 2 yukon gold potatoes in half, then cut each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter in half and into 1/2 inch thick pieces, add the cut potatoes into a large bowl, pour in a generous tbsp of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, add to a baking tray lined with parchment paper and make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile make the saffron aioli, add 2 roughly minced cloves of garlic into a mortar, pinch in 1/2 tsp saffron threads and pound down with a pestle until you form a paste, then add 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, cover with seran wrap and set aside, after 20 to 25 minutes remove the potatoes from the oven, transfer into a large bowl, pour in the saffron aioli and gently mix together until each potato is coated in the aioli, transfer to a serving dish and sprinkle with freshly chopped chives
• To make the seafood stew, heat a sauce pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the garlic and onions, mix with the olive oil, after 3 minutes add in the bell peppers and continue to mix, after 4 minutes add in 1/2 tsp sweet smoked paprika and season with sea salt & black pepper and mix it all together, then add in a 15 oz can of diced tomatoes, season again with sea salt & black pepper and mix it all together, after 2 minutes add in 1 cup of fish broth and pinch in 1/2 tsp of saffron threads, give it a gentle mix, once it comes to a boil add in the cod (seasoned with sea salt & black pepper), give it a quick mix and place a lid on the pan, after 6 minutes remove the pan from the heat and serve into shallow bowls next to some crusty bread

CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken thighs with salt, pepper, and smoked paprika. Add the olive oil to a large 10-12 inch skillet pan. Heat oil over medium-high heat. Fry the chicken on both sides and cook until golden for about 10 minutes. Remove chicken from pan and set aside.
• In the same pan, add the chopped onion and red pepper, and sauté until translucent for about 4 minutes. Add an additional tablespoon of olive oil if needed. Add garlic and cook for 1 minute.
• Add mushrooms, diced tomatoes, salt, smoked paprika, and sauté for an additional 2 minutes.
• Stir in the hot chicken broth, saffron threads, and soy sauce, and heat to bring to a boil.
• Add the rice, and place the browned chicken on top of the rice. Do not move the chicken or stir the rice. It all cooks in one place. Return to a boil for 15 minutes.
• Add shrimp and peas on top of the rice, and heat for an additional 5 minutes.
• Cover skillet with a lid and let rest for 5 minutes.
• Serve and garnish with lemon wedges, green onion, and chopped parsley.