Title: Spanish Saffron Chicken
Categories: Spanish Poultry
Yield: 6 Servings
| 6 | x | Chicken Breast Halves * |
| 1/4 | ts | Ground Pepper |
| 1 | md | Onion, Sliced |
| | | Clove Garlic, Minced |
| 1/2 | lb | Fresh Mushrooms, Sliced |
| 1 | c | Water |
| 2 | ts | Paprika |
| 1 | ts | Dry Chicken Bouillon Powder |
| 1/2 | ts | Saffron Threads (Or Tumeric) |
| 1 | c | Frozen English Peas |
| 2 | tb | Sliced Ripe Olives (Pitted) |
| 1/4 | c | Skim Milk |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 3 | c | Hot Cooked Long-Grain Rice |
* 6 (4 oz each) skinned, boned chicken breast halves.
~-------------------------------------------------------------------------
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.