Sunday, April 10, 2011

Saffron Chicken & Vegetables

From: This recipe came straight from one of the recipe magazines you find next to the tabloids in the grocery store.

I was impressed with how good and how easy it was!


2 Tbsp vegetable oil
6 bone-in skinless chicken thighs
1 bag (16 oz) frozen mixed vegetables (such as broccoli, red bell peppers, mushrooms and onions) (I used the peas, carrots, green beans and corn mix in the picture and it was delicious!)
1 can (14 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup undiluted
1 can (10.75 oz)condensed cream of mushroom soup undiluted
1 package (8 oz) saffron yellow rice mix
1/2 cup water
1 tsp paprika

How to: 

Spray a 3 quart (9x13 inch) casserole dish with nonstick cooking spray.  Heat oil in a large skillet over medium heat.  Brown chicken on both sides; drain fat.  Meanwhile, combine vegetables, broth, soups, rice mix and water in a large bowl.  Mix well.  Place mixture in prepared casserole.  Top with chicken.  Sprinkle with paprika.  Cover and bake at 350 degrees Farenheit for 1 1/2 hours or until chicken is cooked through (165°F) and the rice is fully cooked.  Makes six large servings.

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