One-Pot Delicious Saffron Chicken Rice
A vibrant dish combining tender chicken and saffron-infused rice, perfect for weeknight meals or special occasions.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 4 pieces Chicken Thighs Skinless, boneless, cut into bite-sized pieces.
- 1.5 cups Long-Grain Rice Rinsed.
- 0.5 teaspoon Saffron Threads Soaked in 2 tablespoons of warm water.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Chicken Broth Low-sodium.
- 2 tablespoons Olive Oil Extra virgin.
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- Salt and Pepper To taste.
- 0.25 cup Fresh Parsley Chopped, for garnish.
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken thighs and sear for about five minutes on each side until golden-brown.
- Remove chicken from the pot and set aside. Add chopped onion and sauté for about three minutes until translucent.
- Add minced garlic and cook for an additional minute, stirring frequently.
- Add cumin, coriander, and turmeric, stirring well to coat the onions and garlic. Toast spices for about a minute.
- Return the browned chicken to the pot, mixing everything together.
- Add rinsed long-grain rice and stir to combine.
- Pour in chicken broth and saffron with its soaking water. Stir gently.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- Check rice for doneness. If necessary, let sit covered for an additional five minutes off the heat.
- Fluff rice with a fork and garnish with chopped parsley before serving.
Notes
Consider adding seasonal vegetables or adjusting spices for variations. This dish is perfect for meal prep and can be frozen for up to three months.