• 1 onion (small)
  • 2 garlic cloves
  • 1 leek (white part)
  • 1 teaspoon saffron
  • 1/3 olive oil
  • 3 free range chicken breasts
  • 2 natural yogurts
  • 1/3 glass white wine
  • salt (to taste)
  • fresh coriander (to your taste)


  1. Put the oil, onion, chopped garlic and the saffron in a pan.
  2. Stir well to involve the saffron.
  3. Cut the leeks into slices.
  4. On top, the chicken breasts into cubes.
  5. Add the beaten yogurt and white wine.
  6. Season with salt to taste and stir, folding all the ingredients together.
  7. Cover the pan and bring to heat for about 30 minutes to bake.
  8. Once cooked, remove the chicken cubes from the pan and set aside.
  9. Grind the sauce with the blender until it is homogeneous and very creamy.
  10. Place the chicken in the sauce.
  11. Serve with white rice and chopped fresh coriander.
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