Chicken with Saffron Rice
Transform your dinner table with this vibrant and aromatic Chicken with Saffron Rice recipe, a one-pot meal that's as comforting as it is elegant. Juicy, golden-brown chicken thighs are nestled into a bed of perfectly cooked saffron-infused rice, delivering a symphony of flavors with every bite. The saffron provides a subtle floral and earthy note, complemented by the sweetness of sautéed onions, garlic, and tender peas. This wholesome dish is both visually stunning and irresistibly fragrant, perfect for impressing guests or enjoying a cozy family meal. Garnished with fresh parsley and a squeeze of zesty lemon, it's an easy yet luxurious recipe ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium white onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 cups long-grain rice
- 0.5 teaspoons saffron threads
- 3 tablespoons hot water
- 4 cups chicken broth
- 1 cup frozen peas
- 1 large lemon (cut into wedges for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a small bowl, combine the saffron threads with 3 tablespoons of hot water, allowing them to bloom while you prepare the rest of the ingredients.
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs skin-side down and cook for 6-8 minutes or until the skin is golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the rice, toasting it for 1-2 minutes. Then, pour in the saffron water, chicken broth, and the remaining 0.5 teaspoon of salt, stirring to combine.
Nestle the browned chicken thighs back into the rice mixture, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Five minutes before the cooking time ends, sprinkle the frozen peas over the rice. Cover and allow them to steam until tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes. Then, fluff the rice with a fork and sprinkle with chopped parsley.
Serve hot with lemon wedges on the side for squeezing over the chicken and rice.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
