Chicken in Garlic Sauce with Mexican Rice

I've been trying to eat healthier lately (before the onslaught of delicious holiday food in Wisconsin and Louisiana!) and when I found this recipe I knew I had to give it a try. I absolutely adore saffron, although I hardly ever use it in my recipes because it's so expensive. This dish was quick, easy, and perfect for a weeknight. I added some frozen veggies and Mexican rice as side dishes, and dinner was satisfying and nutritious.


  • 2  chicken breast halves, skinned (about 1 pound)
  • 2  chicken drumsticks, skinned (about 3/4 pound)
  • 2  chicken thighs, skinned (about 3/4 pound)
  • 1/2  teaspoon  kosher salt
  • 1  tablespoon  olive oil
  • 10  garlic cloves, crushed
  • 1  dried hot red chile
  • 1/4  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  dry white wine
  • 1/4  teaspoon  saffron threads, crushed
  • 1  bay leaf
  • 2  tablespoons  minced fresh parsley

Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chile, and cook for 5 minutes, stirring frequently.
Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chile and bay leaf. Sprinkle with parsley.

Mexican Rice
Source: All Recipes


3 T vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth


  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


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