One Pot Saffron Chicken Rice
A warm and comforting dish of saffron-infused rice and tender chicken, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 1.5 cups basmati rice Long grains for nutty flavor and fluffy texture.
- 4 pieces chicken thighs (skin-on, bone-in) Juicy and flavorful; boneless chicken can be used for quicker cooking.
- 1 large onion (finely chopped) Adds sweetness and depth.
- 3 cloves garlic (minced) Essential for an aromatic base.
- 1 teaspoon saffron threads Soak in warm water to release color and flavor.
- 1 teaspoon turmeric For vibrant yellow hue.
- 2.5 cups chicken broth Homemade is best, but store-bought works too.
- 0.5 cup frozen peas Adds color and sweetness.
- to taste salt and pepper Essential for flavor.
- 2 tablespoons olive oil For sautéing the aromatics and chicken.
- 1 juice of lemon Adds brightness to the dish.
Instructions
Preparation
- In a small bowl, soak the saffron threads in 2 tablespoons of warm water.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3–4 minutes.
- Season the chicken thighs with salt and pepper. Place them in the pot, skin side down. Cook until browned, about 5–7 minutes per side. Remove and set aside.
- Stir in the turmeric, and then add the soaked saffron along with the broth. Carefully scrape any browned bits from the bottom of the pot.
- Bring the mixture to a boil. Stir in the rice and peas, then return the chicken to the pot.
- Lower the heat to a simmer, cover, and cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
- Drizzle with lemon juice right before serving. Fluff the rice gently with a fork.
Notes
For added health, consider adding spinach or kale towards the end of cooking. You can also substitute chicken with chickpeas for a vegetarian option.