Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, saffron chicken mushroom stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Saffron chicken mushroom stew is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Saffron chicken mushroom stew is something that I have loved my whole life.
It is best served over rice pilaf and I make it easy by preparing a box mix of rice to go with it. The chicken stew and the saffron cream are the real stars! It is also great served with a quick pickled red onion and cucumber mixture.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Saffron chicken mushroom stew:
- Prepare 700 g chicken fillet
- Get 350 g mushrooms
- Prepare Canola oil
- Get 1 large white onion
- Prepare Half teaspoon turmeric powder
- Make ready Salt
- Take 1 teaspoon black pepper powder
- Take Saffron water
- Make ready 3 cm cinnamon stick
- Prepare 2 table spoons flour
- Make ready Half cup fesh lemon juice
Stir to blend and add the chicken, stir to coat the chicken. Slow cooker Spanish chicken stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to roasted red peppers, smoked paprika, and a pinch of saffron. Meanwhile, heat the oil in a flameproof casserole. Add the seasoned chicken thighs, skin side down, and the cinnamon stick.
Steps to make Saffron chicken mushroom stew:
- Cut chicken fillet to stewing meat size pieces. Finely chop the onions.Add some hot water to saffron in a cup and cover the cup. In a pot, heat the oil, saute onions until they get soft but not brown. Add turmeric and cinnamon stick and fry few seconds.Add chicken fillets and saute them until their color change and no more pink.Add water to cover the fillet. Bring it to boil. Lower flame, cover the pot. Let chicken fillet being cooked for about 30 minutes.
- Meanwhile, chop the mushrooms and saute them with some butter in other pan. Sprinke the flour over mushrooms and saute more minutes to remove raw smell of flour.
- After chicken fillet being cooked, add flour and mushrooms mixture alongside lemon juice and saffron and black pepper. Cover the pot and continue cooking for 15 minutes. Stew is ready. Serve it with steamed white rice.
Once the skin is golden brown turn the chicken thighs over and add the turmeric and saffron, shallots, crushed garlic cloves and baby carrots. A smoky tomato soup made with spinach, chickpeas and spices. Beat egg yolks in a bowl and carefully taper in the egg yolks with a bit of the juices from the stew. Easy One-Pot Chicken and Saffron Rice, oh how I love you! I have a thing for saffron and use it any chance I get (if you haven't noticed).
So that is going to wrap it up with this special food saffron chicken mushroom stew recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
