Señorita's Saffron Chicken & Potatoes

Name: Señorita's Saffron Chicken & Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (medium, diced); 1 red bell pepper (large, diced); 4 clove garlic (minced); 1.5 pound yellow potatoes (peeled, diced into 1/2-inch pieces); 1 teaspoon smoked paprika; 0.5 teaspoon saffron threads (crumbled); 0.5 teaspoon dried oregano; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper; 14.5 ounce diced tomatoes (undrained); 1.5 cup chicken broth; 0.25 cup fresh parsley (chopped)

A quick and flavorful Spanish-inspired skillet featuring tender chicken, diced potatoes, and bell peppers bathed in a rich, saffron-infused tomato sauce.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Spanish
Difficulty: Easy
Cost: $3.01/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
Whole30

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (medium, diced)
1 red bell pepper (large, diced)
4 clove garlic (minced)
1.5 pound yellow potatoes (peeled, diced into 1/2-inch pieces)
1 teaspoon smoked paprika
0.5 teaspoon saffron threads (crumbled)
0.5 teaspoon dried oregano
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
14.5 ounce diced tomatoes (undrained)
1.5 cup chicken broth
0.25 cup fresh parsley (chopped)

Instructions

Pat the chicken breast pieces dry and season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until lightly browned on all sides, about 3-4 minutes. Remove chicken from the skillet and set aside.
Add the diced yellow onion and red bell pepper to the same skillet. Cook, stirring occasionally, until softened, about 4-5 minutes. Add the minced garlic, smoked paprika, saffron threads, dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 1 minute more until fragrant.
Stir in the diced tomatoes (undrained) and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Add the diced yellow potatoes and return the browned chicken breast to the skillet. Stir to combine. Cover the skillet, reduce heat to medium-low, and simmer for 10-12 minutes, or until the potatoes are tender and the chicken is cooked through.
Taste and adjust seasoning if necessary. Garnish with fresh parsley, if desired, and serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish is great served with crusty bread to soak up the delicious sauce.

Nutrition (per serving)

Calories: 295
Protein: 29.3 g
Carbohydrates: 29.5 g
Fat: 6.5 g
Fiber: 3.3 g
Sodium: 395 mg
Saturated Fat: 1.1 g
Sugar: 2.8 g
Cholesterol: 78 mg