Save to Pinterest A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe combines the warmth of saffron with tender chicken and fluffy rice, making it a comforting meal that my family always enjoys during cooler evenings.
Ingredients
- Chicken: 4 boneless skinless chicken thighs, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 tablespoon olive oil
- Aromatics: 1 large yellow onion finely chopped, 3 garlic cloves minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric
- Rice & Saffron: 1½ cups basmati rice rinsed and drained, 2¼ cups chicken broth (gluten-free if needed), ¼ teaspoon saffron threads, 2 tablespoons hot water
- Garnishes (optional): ¼ cup slivered almonds toasted, ¼ cup golden raisins, 2 tablespoons fresh parsley or cilantro chopped, Lemon wedges for serving
Instructions
- Step 1:
- In a small bowl steep saffron threads in 2 tablespoons hot water set aside.
- Step 2:
- Season chicken thighs with salt and pepper.
- Step 3:
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 2 3 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot add onion and cook for 4 5 minutes until softened. Stir in garlic cumin coriander and turmeric cook for 1 minute until fragrant.
- Step 5:
- Add rinsed rice and stir to coat grains with spices and oil.
- Step 6:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Step 7:
- Bring to a gentle boil then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Step 8:
- Remove from heat and let rest covered for 5 minutes.
- Step 9:
- Fluff rice with a fork. Garnish with toasted almonds golden raisins herbs and lemon wedges if desired. Serve warm.
Save to Pinterest This dish has become a family favorite with everyone asking for seconds especially on chilly nights.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, Small bowl, Measuring cups and spoons, Chefs knife and cutting board
Allergen Information
Contains tree nuts (almonds) if using garnish. Gluten-free if using certified gluten-free chicken broth. Always double-check ingredient labels for hidden gluten or allergens.
Nutritional Information
Calories: 460, Total Fat: 14 g, Carbohydrates: 56 g, Protein: 27 g per serving.
Save to Pinterest This saffron chicken and rice pilaf brings warmth and flavor together for an effortless yet impressive meal.
Recipe FAQs
- → How do I steep saffron for this dish?
Place saffron threads in hot water for a few minutes to release their color and aroma before adding to the rice.
- → Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time as breasts cook faster and may dry out if overcooked.
- → What kind of rice works best here?
Basmati rice is ideal due to its fluffy texture and fragrant aroma, complementing the spices.
- → Are there vegetarian variations of this dish?
Omit chicken and use vegetable broth, adding chickpeas or extra vegetables for protein and texture.
- → What garnishes are recommended?
Toasted almonds, golden raisins, fresh parsley or cilantro, and lemon wedges add brightness and crunch.