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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 12.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 23.3g
  • Carbohydrate: 28.9g
  • Fiber: 2.2g
  • Cholesterol: 95mg
  • Iron: 2.3mg
  • Sodium: 556mg
  • Calcium: 94mg

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. 1. Preheat the oven to 375°.
  2. 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. 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.

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