We didn't love this. The sauce was a little on the bland side-- if I made this again I might spice it up with extra salt, pepper, and paprika. I would also use chicken breast instead of thighs, and I would season the chicken before browning. In the end, a dish that requires so much prep and dirties so many dishes needs to be pretty darn tasty for me to make it again, and this just didn't make the cut.
Spanish Chicken and Rice with Saffron Cream
More From Cooking Light
Total: 1 Hour, 5 Minutes
- 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
- 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
- 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.
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