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.

📝 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

1. 1Rinse 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.
2. 2While 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.
3. 3Heat 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.
4. 4Allow 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.