Saffron Chicken and Baby Corn Delight
This Saffron Chicken and Baby Corn Delight is a fragrant and vibrant clear soup that beautifully combines the essence of Spanish flavors with subtle Asian influences. The tender pieces of chicken are infused with a medley of fresh vegetables, including sweet bell pepper and scallions, while the delicate saffron adds an aromatic elegance. Perfect as a rejuvenating starter or a light, satisfying lunch, this soup is a delightful way to brighten your day. My adaptation of a Paragon Press recipe brings warmth and comfort in every bowl, making it an ideal choice for family gatherings or cozy afternoons.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Boneless skinless chicken breast
6 ounces (cleaned and sliced)
Canola oil
2 tablespoons (for sautéing)
Scallions
5 (thinly sliced)
Red bell pepper
1 (chopped)
Garlic cloves
2 (crushed)
Baby corn
4.5 ounces (sliced (canned))
Corn kernels
7 ounces (canned)
Chicken broth
4 cups (low-sodium recommended)
Dry sherry
2 tablespoons (for flavor)
Cornstarch
2 teaspoons (dissolved in sherry)
Hot sauce
1 teaspoon (to taste, such as Cholula)
Saffron
1/4 teaspoon (threads)
Tomatoes
2 (diced)
Cilantro
2 tablespoons (finely chopped for garnish)
Instructions
1
Start by cleaning the chicken breast thoroughly. Cut it lengthwise into four strips, then slice each strip thinly across the grain to create tender bite-sized pieces.
2
In a large saucepan or stock pot, heat the canola oil over medium-high heat until almost smoking. Add the sliced chicken and stir constantly for about 3 to 4 minutes, or until the chicken is lightly browned and cooked through.
3
Next, introduce the thinly sliced scallions, chopped red bell pepper, and crushed garlic to the pot. Cook, stirring frequently, for an additional 2 to 3 minutes until the vegetables soften and become fragrant.
4
Incorporate the sliced baby corn and pour in the chicken broth. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat slightly and let it simmer for 3 minutes.
5
Add the canned corn kernels and hot sauce to the pot, stirring gently. Allow the mixture to cook for an extra 5 to 7 minutes to help meld the flavors beautifully.
6
In a small bowl, combine the dry sherry and cornstarch to create a slurry. Gradually stir this mixture into the soup, allowing it to thicken slightly. Add the diced tomatoes and continue cooking for another 2 to 3 minutes.
7
Just before serving, add the saffron threads, stirring them gently into the soup to allow their color and flavor to infuse. Finally, fold in the finely chopped cilantro and serve the soup hot, garnished with additional cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Chicken and Baby Corn Delight?
It is a fragrant clear soup that blends Spanish flavors with Asian influences, featuring chicken, vegetables, and aromatic saffron.
What are the primary flavors in this soup?
The soup features a medley of chicken, sweet bell pepper, scallions, and the elegant, aromatic taste of saffron.
How much chicken is required for this recipe?
You will need 6 ounces of boneless skinless chicken breast.
How should the chicken be prepared?
The chicken should be cleaned, cut lengthwise into four strips, and then sliced thinly across the grain into bite-sized pieces.
What type of oil is used for sautéing the chicken?
The recipe calls for 2 tablespoons of canola oil.
How long should I sauté the chicken?
Sauté the chicken for about 3 to 4 minutes until it is lightly browned and cooked through.
Which vegetables are added first after the chicken?
Add thinly sliced scallions, chopped red bell pepper, and crushed garlic.
How many scallions are needed?
The recipe uses 5 thinly sliced scallions.
How much garlic should be used?
You should use 2 crushed garlic cloves.
What type of baby corn is recommended?
The recipe specifies 4.5 ounces of sliced canned baby corn.
What kind of broth is best for this soup?
4 cups of low-sodium chicken broth are recommended.
How long do you simmer the broth and baby corn?
The mixture should be simmered for 3 minutes after reaching a boil.
Are there other types of corn in the recipe?
Yes, 7 ounces of canned corn kernels are added along with the baby corn.
How do you add heat to this dish?
Add 1 teaspoon of hot sauce, such as Cholula, to the pot.
How long do the corn kernels and hot sauce cook?
They should cook for an additional 5 to 7 minutes to help meld the flavors.
How is the soup thickened?
The soup is thickened using a slurry made of 2 tablespoons of dry sherry and 2 teaspoons of cornstarch.
What type of sherry is used?
Dry sherry is used for flavor and to create the cornstarch slurry.
When are the tomatoes added?
Diced tomatoes are added after the cornstarch slurry and cooked for another 2 to 3 minutes.
How many tomatoes are needed?
The recipe requires 2 diced tomatoes.
When is the saffron added to the soup?
Saffron threads are added just before serving to allow their color and flavor to infuse.
How much saffron is used?
The recipe calls for 1/4 teaspoon of saffron threads.
Which fresh herb is used as a garnish?
Finely chopped cilantro is folded in at the end and used as a garnish.
How much cilantro is needed?
2 tablespoons of finely chopped cilantro are used.
Is this soup served hot or cold?
This soup should be served hot.
Is this a suitable recipe for a light lunch?
Yes, it is described as perfect for a light, satisfying lunch or a rejuvenating starter.
What is the source of this adaptation?
This recipe is an adaptation of a Paragon Press recipe.
Is this soup considered healthy?
Yes, it is tagged as a healthy, light meal option.
What is the texture of the soup?
It is a clear soup that is slightly thickened by a cornstarch slurry.
How many total ingredients are used?
There are 14 ingredients in this recipe.
What are the common tags for this recipe?
Common tags include soup, chicken, saffron, asian fusion, and comfort food.