Tuesday, April 20, 2010

Saffron Chicken

Casseroles are not a major staple in our home, but this one is wonderful. I do not recommend substituting any other kind of rice, as shorter grain varieties of rice would be too gummy.

  • 2 Tbs vegetable oil
  • 6 bone-in chicken thighs with skin
  • 16 oz frozen mixed vegetables:Broccoli, red peppers, mushrooms & onions
  • 14 ½ oz can roasted garlic flavor chicken broth (or roast 3 cloves, mince & add to chicken broth)
  • 10 ¾ oz low fat condensed cream of chicken soup
  • 10 ¾ oz low fat condensed cream of mushroom soup
  • 8 oz uncooked saffron yellow rice mix w/ seasonings
  • ½ cup water
  • ½ tsp salt
  • 1 tsp paprika (optional)

Preheat oven to 350 degrees. Spray 3 quart casserole with nonstick cooking spray; set aside
Heat oil in large skillet over medium heat. Brown chicken on both sides; drain fat.
Meanwhile, combine vegetables, chicken broth, soups, rice mix, water and salt in large bowl.
Place mixture in prepared casserole. Top with chicken. Sprinkle with paprika, if desired.
Cover; bake 1 ½ hours or until chicken is no longer pink in center.

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