Spanish Chicken and Rice with Saffron Cream

Photo: Jennifer Davick; Styling: Cindy Barr

 

This rich, creamy twist on traditional chicken paella gets an alluring Spanish accent from smoky cured chorizo and the unmistakable fragrance and flavor of saffron.

Yield:

Serves 8 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 325
Fat 12.2 g
Satfat 3.7 g
Monofat 5.1 g
Polyfat 2.1 g
Protein 23.3 g
Carbohydrate 28.9 g
Fiber 2.2 g
Cholesterol 95 mg
Iron 2.3 mg
Sodium 556 mg
Calcium 94 mg

Ingredients

1 tablespoon extra-virgin olive oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped white onion
2 ounces cured Spanish chorizo sausage, diced
4 garlic cloves, minced
1 large red bell pepper, chopped
3 cups hot cooked long-grain white rice
1 cup frozen green peas, thawed
16 pimiento-stuffed green olives, chopped
1 1/2 cups 2% reduced-fat milk
1/4 cup tomato paste
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon saffron threads, lightly crushed
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
Cooking spray

Preparation

1. Preheat the oven to 375°.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of chicken; cook 4 minutes, turning to brown on all sides. Remove chicken from pan; place in a large bowl. Repeat procedure with 1 teaspoon oil and remaining chicken. Add to bowl. Place remaining 1 teaspoon oil, onion, and chorizo in pan; cook 10 minutes or until onion is tender and golden, stirring occasionally. Add garlic and bell pepper; cook 2 minutes, stirring frequently. Add chorizo mixture, cooked rice, peas, and olives to chicken; toss to combine.

3. Combine milk and next 5 ingredients (through black pepper) in a medium saucepan over medium heat; stir well with a whisk. Cook, stirring constantly, until mixture comes to a boil; cook 1 minute or until thick and bubbly. Remove pan from heat; stir in sour cream. Add sour cream mixture to chicken mixture, stirring to combine. Spoon the chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Uncover and bake an additional 10 minutes or until chicken is done.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

November 2013