Santa Fe Chicken with Saffron Rice
Bursting with vibrant Southwestern flavors, Santa Fe Chicken with Saffron Rice is a delightful fusion of bold spices and aromatic saffron. This one-pan wonder pairs juicy, spice-rubbed chicken breasts with a colorful medley of sautéed bell peppers, sweet corn, and hearty black beans, all served atop fragrant saffron-infused rice. A zesty squeeze of lime juice and a sprinkle of fresh cilantro add the perfect finishing touch to this wholesome, flavor-packed dish. Perfect for weeknight dinners or casual entertaining, this recipe offers a stunning presentation and authentic taste that’s sure to wow your taste buds. Ready in under an hour, it’s a crowd-pleasing way to enjoy the best of Southwestern cuisine with a gourmet twist!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Yellow onion, diced
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Black beans, drained and rinsed
- 2 cups Chicken broth
- 1.5 cups Basmati or jasmine rice
- 0.5 teaspoon Saffron threads
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
In a small bowl, mix garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper. Rub this spice mixture onto both sides of the chicken breasts to coat evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced bell peppers and onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Stir in the corn kernels and black beans, cooking for an additional 2 minutes. Remove the vegetable mixture from the skillet and set aside.
In a medium saucepan, bring chicken broth to a boil. Add the saffron threads and rice, stirring to combine. Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Once the rice is cooked, fluff it with a fork and stir in the lime juice to brighten the flavor.
To serve, layer the saffron rice on a plate. Add the sautéed vegetable mixture on top, followed by the cooked chicken breasts.
Garnish with fresh chopped cilantro and serve immediately. Enjoy your Santa Fe Chicken with Saffron Rice!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
