Spicy Basque Chicken with Saffron Rice Recipe
User Reviews
4.5
26 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4
-
Calories
631 kcal
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Course
Main Course
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Cuisine
European
Spicy Basque Chicken with Saffron Rice Recipe
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Brighten your dinner routine with Spicy Basque Chicken with Saffron Rice! This quick, 30-minute recipe boasts a palette of smoked paprika, chilies, and green olives for maximum flavor.
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Ingredients
- 1 1/2 cups long grain white rice
- 4-6 saffron threads
- 1/2 teaspoon salt
- 2 cups vegetable broth or chicken broth
- 1 1/2 pounds chicken breast about 2 large half breasts, boneless skinless
- 1 teaspoon smoked paprika
- 1/4 tsp black pepper freshly ground
- 1 tablespoon extra virgin olive oil
- 1 yellow onion sliced, medium
- 2 cloves garlic minced
- 1/4 cup green olives roughly chopped
- 4 ounces prosciutto roughly chopped
- 1 tbsp capers
- 2 diced tomatoes with chilies, juice included, 14-ounce cans
Instructions
- Rinse the rice through a mesh strainer until the water runs clear. Place it in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let it cook until the water has reduced beneath the level of the rice. Cover, turn the heat down to low, and simmer for 15 minutes. Turn off the heat and let it sit until ready to serve.
- While the rice cooks, slice the two chicken breasts in half lengthwise to produce four thin breast pieces. Season both sides of each piece with smoked paprika and pepper.
- Heat the olive oil in a 12" or larger skillet over medium-high heat. Once hot, add the sliced onion and sauté for 3 minutes. Push the onion to one side of the pan and add the chicken pieces. Immediately turn the heat down to medium. Let the chicken cook for 2 minutes, then turn the chicken and add the garlic, olives, prosciutto, capers, and tomatoes.
- Allow the contents to come to a boil, then turn the heat to low and cover the pan. Simmer for 6 minutes, or until the chicken is cooked through. Remove the cooked chicken from the pan and turn the heat back up to medium-high. Cook the sauce for 3 minutes to thicken. Serve the chicken topped with sauce and a side of saffron rice.
Equipments used:
Notes
- Store leftover Basque chicken and saffron rice in an airtight container in the refrigerator for up to 3 days. To freeze, store this dish in your freezer for up to 2 months, ensuring it's tightly sealed to maintain flavor and prevent freezer burn.
- Reheat the chicken and rice in the microwave or on the stovetop. For microwave reheating, use a covered dish and stir occasionally to ensure even heating. On the stovetop, add a splash of liquid like water or broth to keep the rice moist and prevent it from drying out.
Nutrition Information
Show Details
Serving
1serving
Calories
631kcal
(32%)
Carbohydrates
60g
(20%)
Protein
46g
(92%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
130mg
(43%)
Sodium
1304mg
(54%)
Potassium
852mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
348IU
(7%)
Vitamin C
5mg
(6%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 631kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 46g | 92% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 130mg | 43% |
| Sodium | 1304mg | 54% |
| Potassium | 852mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
26 reviews
Excellent
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