Spicy Basque Chicken with Saffron Rice Recipe
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.
Servings: 4
Calories: 631kcal
Ingredients
- 1 1/2 cups long grain white rice
- 4-6 threads saffron
- 1/2 teaspoon salt
- 2 cups vegetable or chicken broth
- 1 1/2 pounds boneless skinless chicken breasts about 2 large half breasts
- 1 teaspoon smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1/4 cup roughly chopped green olives
- 4 ounces prosciutto roughly chopped
- 1 tbsp capers
- 2 14-ounce cans diced tomatoes with chilies (juice included)
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.
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
Serving: 1serving | Calories: 631kcal | Carbohydrates: 60g | Protein: 46g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1304mg | Potassium: 852mg | Fiber: 2g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
