The saffron chicken bites with peas are a very tasty and quick main course, a different way to cook chicken breast. Creamy and delicate, saffron chicken is also loved by children, because the meat stays soft and succulent, and overall it can be a great solution for a nutritious and balanced meal.
The saffron chicken bites recipe is very simple: to create a delicious creaminess, you need to lightly flour the chicken bites (I used rice flour to make them gluten-free), deglaze them with white wine, and finally add saffron dissolved in a bit of milk. A good accompaniment for saffron chicken (and a good idea for a quick and tasty one-pot meal) can be boiled rice in lightly salted water, or, if you love slightly spiced flavors, pilaf rice.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 348.05 (Kcal)
- Carbohydrates 10.21 (g) of which sugars 3.54 (g)
- Proteins 49.81 (g)
- Fat 10.84 (g) of which saturated 2.36 (g)of which unsaturated 1.41 (g)
- Fibers 2.21 (g)
- Sodium 165.25 (mg)
Indicative values for a portion of 236 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for saffron chicken breast
- 28.2 oz chicken breast
- 1/4 onion
- 5 oz peas (fresh or frozen)
- 3 tbsps all-purpose flour (for the gluten-free version, I used fine rice flour)
- 1/2 cup dry white wine
- 3.4 oz milk (warm)
- 4 tbsps extra virgin olive oil
- 1 small glass saffron
- 2 pinches salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan wok pan at least 11 inches in diameter
- 1 Lid
- 1 Plastic bag for food and a clip
- 1 Ladle slotted
- 1 Glass
How to prepare saffron chicken breast with peas
To prepare the saffron chicken with peas, start by finely chopping the onion; let it brown in a large deep-sided pan along with the oil (1); then add the peas – if using frozen ones, you can add them while still frozen – along with 50 ml of hot water (2).
Lightly salt, cover with a lid, and cook for about ten minutes, until the peas are tender. Meanwhile, cut the chicken breast into cubes (3).
Place them in a freezer bag along with the flour (4), seal it with a clip, leaving a bit of air inside (5), and shake vigorously to evenly coat all the chicken pieces with flour (6). If you prefer, you can use a bowl and flour the chicken with your hands.
When the peas are ready, drain them with a slotted ladle and set them aside (7). In the same pan, when the oil is still hot, brown the chicken bites for 2-3 minutes (8), turning them occasionally. When they have taken color, increase the flame and deglaze with the white wine (9).
Let the wine evaporate for about a minute, then put the lid and let the chicken bites cook over low heat for another 7-8 minutes (10), turning them occasionally.
After the time has passed, check the cooking of the chicken bites; if they are cooked inside (11), put the peas back in the pan and mix well (12).
In a glass, dissolve the saffron in the warm milk (13) and pour it over the chicken (14). Continue cooking the chicken for a couple of minutes, stirring often, until the sauce has thickened (15).
Serve the saffron chicken bites with peas immediately, accompanied by a side of mashed potatoes or some pilaf rice.
Storage
If there are leftovers, you can store the saffron chicken in the refrigerator for a couple of days.
Tips and variations
For this recipe, you can use sliced chicken breast (not too thin) or whole chicken breast: in this case, cut it into not too large cubes for quicker cooking.
FAQ (Questions and Answers)
What can I use instead of peas?
You can use champignon mushrooms: slice them and cook them in a pan for 7-8 minutes over high heat with a clove of garlic. Or try saffron chicken with asparagus: after cleaning them, cut them into pieces and boil them in lightly salted water for 7-8 minutes, drain them and add them to the pan with the chicken at step 12.
What can I substitute for milk?
If you are lactose intolerant, you can replace cow’s milk with a plant-based milk of your choice: rice, soy, oat milk, or even coconut milk to give the dish an exotic touch. Alternatively, a bit of vegetable broth or simple hot water would also work.
