Pin it 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 fragrant saffron with tender chicken and fluffy basmati rice for a comforting meal my family enjoys all year round.
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 Making this dish always brings my family together around the table to enjoy its comforting flavors and aroma.
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
Pin it This saffron chicken and rice pilaf offers a simple yet elegant meal perfect for weeknights or special occasions.
Recipe FAQ
- → How do I properly steep saffron for best flavor?
Steep saffron threads in warm water for at least 5 minutes before adding to the dish. This releases its vibrant color and floral aroma, enhancing the overall flavor.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require shorter cooking time to avoid drying out. Adjust simmering accordingly.
- → What spices complement the saffron in this dish?
Cumin, coriander, and turmeric are key spices that blend well with saffron, adding warmth and depth to the overall flavor profile.
- → How do I achieve perfectly cooked basmati rice here?
Rinse basmati rice before cooking to remove excess starch, then simmer gently covered with the liquid until tender and absorbed, allowing the rice to fluff up nicely.
- → Are there suggested garnishes to enhance texture and taste?
Toasted slivered almonds, golden raisins, and fresh herbs like parsley or cilantro add crunch, sweetness, and freshness to complement the dish.