Chicken and Saffron Rice
283kcal
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)
Method
- 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.
Nutrition
Calories283kcalCarbohydrates41gProtein6gFat11gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol12mgSodium614mgPotassium191mgFiber1gSugar1gVitamin A142IUVitamin C2mgCalcium34mgIron1mg
Notes
Chicken. Ensure the chicken breast is neither overcooked nor undercooked by adjusting the cooking time accordingly.
If the chicken isn't cooked after 15 minutes, simply take the pot out of the oven and continue cooking the chicken for a few more minutes until it's fully done.
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. Reheat gently on the stovetop or in the microwave before serving.