Saffron Chicken with Zucchini


Pollo con calabacines al azafrán

Adapted and Translated from Comer Bien magazine

This recipe is really quite easy and straightforward. It’s a perfect dish for a weekday dinner. It only takes about 30 minutes to make and there are no complicated steps. It’s simple but looks attractive with the bright green of the zucchini and the yellow of the saffron.


  • 500 g chicken breast
  • 300 g zucchini
  • 3 tbsp cooking oil
  • ½ tsp paprika
  • 1 bay leaf
  • A few saffron stems or ground saffron dissolved in 1 cup milk
  • Pinch of salt


  1. Dice the chicken breasts into 2-centimeter pieces. Wash and dry the zucchinis and cut them into thin slices.
  2. Heat the oil in a pan. Then add the chicken and cook for about 2 to 3 minutes, stirring often, until golden brown. Add the paprika, zucchini, bay leaf, the saffron and milk mixture and the salt. Stir well to combine, Cover the pan cook slowly for about 15 more minutes.
  3. Remove the bay leaf and transfer the chicken and zucchini mixture to a serving dish.


Comments: It is essential to use well-flavored saffron for this recipe. Bad quality saffron will have little taste and won’t boost the flavor of the chicken. You might also try substituting the saffron for curry. Accompany the dish with couscous or rice.

The Chicken Served with Couscous

The Chicken with Couscous


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