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Spanish Chicken with Saffron Rice

Ingredients

  • 1 1/2 cups long grain white rice
  • 1/4 teaspoon saffron (about 6-8 threads, optional)
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon capers
  • 2 (14-ounce) cans diced tomatoes (juice included)

Directions

Prep: 1. Combine rice, saffron, salt and broth (depending on broth you may need to omit salt). Bring to a boil, then cover and reduce heat to low and simmer for 15-20 minutes. 2. Cut chicken breasts in half lengthwise so that you have half inch thick pieces. Season the chicken with smoked paprika and pepper. Make: 1. Heat the oil in a skillet with a lid over medium-high heat. Add the onion and cook until softened, 3-5 minutes. 2. Reduce the heat to medium, add the chicken and cook for 2 minutes per side. 3. Add the garlic, capers and diced tomatoes. 4. Bring to a boil, reduce heat to low and simmer, covered, until chicken is cooked through, about 6-8 minutes. 5. Serve chicken and tomatoes over saffron rice.

Notes

If you prefer a spicier dish you can use canned diced tomatoes with chilies included or add up to 1 diced jalapeno (depending on how spicy you like it. We thought about 1/2 was good but our spice lovers wanted more). If you like the flavor of olives this is a great place to add about 1/4 cup of chopped green olives. Saffron can be a bit expensive but is SO good. You could leave it out for a simpler dish, or in many grocery stores you can find what is often called "yellow rice" which is rice pre-mixed with saffron. A little pricier than normal rice, but if you don't plan to use saffron in other dishes it's a great way to get the flavor without another spice in your cabinet.

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