Saffron Chicken with Vegetables

Instructions

1. Step 1

   Warm the chicken broth in the saucepan over medium heat until steaming, about 70°C. Remove from the heat, stir in the saffron, and let it steep for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 ml Chicken Broth, 0.2 gr Saffron

   Cookware: saucepan

2. Step 2

   Pat the chicken dry in the mixing bowl. Season it with ⅞ tsp (5 gr) salt, the paprika, and black pepper.

   Ingredients used: 6.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 5.0 gr Salt, 3.0 gr Sweet Paprika

   Cookware: mixing bowl

3. Step 3

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the seasoned chicken and brown for about 4 minutes per side, then transfer it back to the bowl.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: mixing bowl, skillet, tongs

4. Step 4

   Add the remaining 1 tbsp (15 ml) olive oil, onion, and bell pepper to the skillet. Cook over medium heat until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 15.0 ml Extra Virgin Olive Oil, 200.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: skillet, wooden spoon

6. Step 6

   Add the zucchini and cook over medium heat, stirring occasionally, until its surface begins to soften.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Zucchini

   Cookware: skillet, wooden spoon

7. Step 7

   Stir in the tomato, the remaining ⅝ tsp (4 gr) salt, and the prepared saffron broth. Bring to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 4.0 gr Salt

   Cookware: skillet, wooden spoon

8. Step 8

   Return the chicken and any collected juices to the skillet. Cover, reduce to low heat, and cook until the chicken reaches 74°C internally.

   Timer: 20 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

9. Step 9

   Remove the skillet from the heat. Stir in the lemon juice, scatter with parsley, and serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: skillet, wooden spoon