Save A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe quickly became a family favorite because of its rich aroma and simple cooking process.
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.
Pin it This dish brings everyone together, especially on chilly evenings when comfort food is a must.
Notes
For extra flavor marinate chicken in yogurt garlic and lemon juice for 1 hour before cooking. Substitute chicken breasts for thighs if preferred but adjust cooking time as needed. For a vegetarian version omit chicken and use vegetable broth add chickpeas or extra vegetables. Pair with a crisp white wine such as Sauvignon Blanc.
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.
Pin it Enjoy this vibrant meal as a centerpiece for your family dinners or special gatherings.
Frequently Asked Questions
- → How does saffron affect the dish's flavor?
Saffron imparts a delicate, floral aroma and a warm, slightly earthy taste, enhancing the overall flavor and giving the rice a beautiful golden color.
- → Can I substitute chicken thighs with other cuts?
Yes, chicken breasts can be used, but be mindful of adjusting cooking times to avoid drying out the meat.
- → What is the best way to prepare the saffron?
Steep saffron threads in hot water to release their color and aroma before adding it to the rice, ensuring even flavor distribution.
- → Are there suggested garnishes to complement the dish?
Toasted almonds, golden raisins, fresh parsley or cilantro, and lemon wedges brighten the flavors and add texture contrasts.
- → Can this be adapted for a vegetarian option?
Yes, remove the chicken and use vegetable broth; adding chickpeas or extra vegetables can enhance heartiness.
- → What type of rice is ideal for this dish?
Basmati rice works best due to its fragrant, fluffy grains that absorb spices well without becoming sticky.