Looking for a simple yet scrumptious meal to satisfy your taste buds? Look no further! Chicken and Saffron Rice recipe is here to save the day. This delightful dish is a one-pot wonder, combining the richness of yellow rice infused with turmeric and saffron, along with tender, flavorful chicken seasoned with cumin. With just a few easy steps, you can whip up a hearty meal that will have everyone coming back for seconds.
Today, I'm excited to introduce you to a delicious chicken and saffron rice dish. This recipe is crafted from scratch, utilizing basic ingredients, and there's no need for pre-packaged seasonings.
This chicken and saffron rice is the ultimate choice for a stress-free dinner that doesn't sacrifice taste. Inspired by the popularity of my beloved saffron rice recipe among readers, this flavorful creation is sure to become a new favorite in your kitchen.
For additional rice dish inspiration, explore these recipes for Indian-Style Rice and Garlic Turmeric Rice.
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Ingredients:
Let's dive into the essential ingredients you'll need to prepare chicken and saffron rice, each playing a crucial role in enhancing the flavor and texture of this delightful dish:
- Chicken: The main protein source, whether you prefer boneless chicken breast or thigh meat for a juicy and tender texture.
- Saffron: Infuses the rice with a gorgeous golden color and a delicate flavor.
- Aromatics (Onion and Garlic): Diced onion and minced garlic lend savory depth and aroma to the dish.
- Herbs and Seasonings (Cumin, Turmeric, Salt, and Black Pepper): A blend of ground cumin, turmeric, kosher salt, and black pepper adds a harmonious balance of warm, earthy flavors and seasoning to both the chicken and rice.
- Low-Sodium Chicken Broth: Provides the base liquid for cooking the rice, infusing it with savory flavor without overwhelming sodium content.
- Green Peas: Offers a pop of color and sweetness, complementing the savory chicken and rice.
- Basmati Rice: Known for its aromatic fragrance and fluffy texture, it serves as an ideal canvas for absorbing the flavorful broth and spices.
- Butter and Oil: A combination used for sautéing the aromatics and chicken, enhancing the dish's richness and depth of flavor.
How to Make Chicken and Saffron Rice:
Now that you have all the ingredients ready, let's walk through the steps to prepare saffron chicken and rice:
- Step 1: Begin by soaking the basmati rice in cold water for 20 minutes. Afterward, rinse it thoroughly and drain any excess water.
- Step 2: Soak the saffron threads in hot water to allow them to release their vibrant color and aroma.
- Step 3: Pat dry the chicken breasts with paper towels to remove any excess moisture. Season them generously with ground cumin, salt, and black pepper on all sides, ensuring a flavorful coating.
- Step 4: In a large skillet, heat a mixture of oil and butter over medium heat. Once hot, add the seasoned chicken breasts and cook for approximately 5 minutes on each side until they are golden brown and cooked through. Once done, transfer the chicken to a plate and set it aside.
- Step 5: In the same skillet, cook the diced onion and minced garlic until they become fragrant and translucent. Then, add the soaked basmati rice and saffron threads along with the water they were soaked in. Sprinkle in some additional ground cumin and stir the mixture continuously for about 2 minutes to toast the rice and enhance its flavor.
- Step 6: Pour in the low-sodium chicken broth. Return the cooked chicken breasts to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle simmer over medium-high heat.
- Step 7: Once simmering, cover the skillet with a lid and transfer it to the oven. Allow the dish to bake for approximately 15 minutes at 425°F or until the liquid is fully absorbed, and the chicken is cooked through.
- Step 8: After taking the skillet out of the oven, place the chicken on a plate and let it rest for 5-10 minutes.
- Step 9: Add peas to the rice, cover, and let it rest for 5-10 minutes. This time allows the flavors to blend and results in a tender and flavorful dish.
- Step 10: Serve the chicken and saffron rice hot, garnished with fresh herbs if desired, and enjoy this delicious and satisfying meal!
Tips:
Here are some helpful tips to make saffron chicken and rice even easier:
- Choosing Uniform Chicken Breasts for Even Cooking. Look for chicken breasts that are similar in size and thickness to ensure they cook evenly and at the same rate.
- Soaking the basmati rice helps it cook evenly and gives it a nice texture. Rinse it well after soaking to remove excess starch for fluffier rice.
- Thaw green peas beforehand by leaving them out at room temperature or placing them in the fridge overnight. This ensures they cook evenly and don't cool down the dish when added.
- Add the green peas at the end to prevent them from becoming mushy. Gently stir them in just before serving to distribute them evenly throughout the dish.
- Patting the chicken breasts dry before seasoning helps the spices stick better and ensures a crispier exterior when cooking.
- Use a combination of oil and butter for cooking the chicken. The oil prevents the butter from burning while adding flavor and richness to the dish. Butter adds a luxurious richness without making the dish overly oily, resulting in a flavorful and satisfying meal.
- Toasting the rice with the spices for a couple of minutes before adding liquid enhances its flavor and aroma.
- Letting the dish rest after baking allows the flavors to meld together and ensures a more tender chicken and flavorful result.
- Covering the skillet while baking in the oven helps the rice cook evenly and prevents it from drying out.
- Choose the right size skillet for cooking. Using a skillet that is neither too big nor too small ensures even cooking and optimal flavor development. A skillet that's too large may cause the liquid to evaporate too quickly, while a skillet that's too small may result in overcrowding and uneven cooking. Opt for a skillet that comfortably accommodates all the ingredients without overcrowding, allowing for even distribution of heat and optimal cooking results.
FAQs:
If you prefer using bone-in chicken, you can do so. Simply adjust the cooking time to ensure it's fully cooked through. For instance, after cooking the rice for about 15 minutes or until it's fluffy, you can remove the pot and rice and continue cooking the bone-in chicken in the oven until it's fully cooked through.
While jasmine rice has a different texture and aroma compared to basmati rice, you can still use it as a substitute. Just be aware that it may alter the final taste and appearance slightly. Unlike basmati rice, jasmine rice doesn't require soaking before cooking.
The chicken is fully cooked when its internal temperature reaches 165°F (75°C). You can use a meat thermometer to check for doneness.
Storage:
To store leftover saffron chicken and rice, transfer it to an airtight container and refrigerate it promptly. It will keep well for up to 3-4 days.
For additional food safety guidance, please visit this website.
Reheating:
To reheat saffron chicken and rice, you have a few options:
- Stovetop: Place the desired portion in a skillet or saucepan over medium heat. Add a splash of water or broth to prevent sticking and cover the skillet with a lid. Stir occasionally until heated through.
- Microwave: Transfer the portion to a microwave-safe dish and cover it with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring between each interval, until thoroughly heated.
- Oven: Preheat your oven to 350°F (175°C). Place the saffron chicken and rice in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for about 15-20 minutes or until warmed through.
Whichever method you choose, be sure to check the temperature of the dish before serving to ensure it's hot all the way through.
I hope you'll enjoy this recipe and share it with friends! If you try it and don't mind, please leave me a comment and/or give this recipe a ★★★★★ rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Chicken and Saffron Rice
Equipment
- an 11 inch Dutch Oven (3 L)
- a spatula
Ingredients
- 3 (8 oz each) skinless and boneless chicken breasts, (pat them dry with paper towels)
- 1 cup green peas
- 1½ tablespoons olive oil
- 1½ tablespoons unsalted butter
- 1½ teaspoons ground cumin
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 1 cup raw basmati rice
- 1½ cups low-sodium chicken broth
- ¼ teaspoon saffron threads
- ½ teaspoon turmeric powder
- ⅛ teaspoon white sugar
- 1 teaspoon kosher salt, (divided - or more to taste)
- ground black pepper, (to taste)
Instructions
- Prep. Soak rice in cold water for 20 minutes, rinse until water is clear, then drain well. Crush saffron threads, soak in ¼ cup hot water for 10 mins and set aside. Preheat the oven to 425°F.
- Brown the Chicken. Season chicken with ¾ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Heat oil and butter in skillet over medium heat, then cook chicken for 5-6 mins each side until golden-brown. Set aside.
- Cook Aromatics. In the same skillet, cook onion until soft, about 1-2 minutes. Stir in garlic until fragrant. Add rice and stir for 2 minutes. Add ¾ teaspoon of cumin, turmeric, ½ teaspoon of salt, sugar, saffron (including the liquid) and give it a quick stir to combine.
- Quick simmer then bake. Add broth, return chicken to skillet, nestle into rice mixture, bring to a simmer over medium-high heat then cover with lid. Bake in oven for 15 minutes until liquid is absorbed and chicken is cooked through.
- Let it rest. Remove the pot from the oven. Transfer chicken to cutting board, let rest 5-10 mins before slicing. Add peas to rice; cover and let rest for 5-10 minutes, then fluff with fork. Taste and adjust the seasoning with salt/black pepper.
- Serve. Serve with favorite herbs, fried onions, tahini sauce, yogurt sauce or tzatziki sauce.
Rika says
Simple one-pot meal: flavorful saffron rice with tender chicken.
LM says
Great flavor. Peas are missing from the ingredient list. I used 1 cup which seemed right. I cut the chicken up beforehand to avoid the need to fish it out of the rice afterward for slicing. I finished it on the stove with a lid on the pan instead of the oven. It cooked in the same amount of time.
Rika says
Hi LM,
Thank you so much for your thoughtful feedback! I really appreciate you pointing out the missing peas. I also use about 1 cup when I make it. I love your tip about cutting the chicken beforehand and finishing it on the stove; that sounds like a great time-saving approach. I'm so glad you enjoyed the flavor!
Best,
Rika