Saffron Chicken and Vegetables Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 6 bone-in chicken thighs, skinned | ||
| Frozen mixed vegetables | 1 Bag (1kg), thawed | |
| Roasted garlic | 1 Can (10oz), flavored | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Condensed cream of mushroom soup | 1 Can (10oz), undiluted | |
| Saffron package | 1 , uncooked | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
Directions
1. Preheat oven to 350°F. 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.
2. Meanwhile, combine vegetables, chicken broth, soups, rice mix with seasonings, water and salt in large bowl. Place mixture in prepared casserole. Top with chicken. Sprinkle with paprika, if desired. Cover; bake 1 1/2 hours or until chicken is no longer pink in center.
2. Meanwhile, combine vegetables, chicken broth, soups, rice mix with seasonings, water and salt in large bowl. Place mixture in prepared casserole. Top with chicken. Sprinkle with paprika, if desired. Cover; bake 1 1/2 hours or until chicken is no longer pink in center.
Chef
