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Spanish Chicken& Rice w/ Saffron Cream




Source of Recipe


myrecipes.com


Recipe Introduction


Untried. Recommended by Lurline.
Yield: Serves 8 (serving size: about 1 cup)
Total: 1 Hour, 5 Minutes


Recipe Link: http://www.myrecipes.com/recipe/spanish-chicken-rice-50400000131138/

List of 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 $

Recipe



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, Cooking Light
NOVEMBER 2013