Name: Golden Chicken and Aromatic Saffron Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/4 cup green olives, halved; Salt and freshly ground black pepper; 3 cloves garlic, chopped; 1 medium Spanish onion, chopped; 1 cup Arborio rice, rinsed; 0.05 grams saffron threads; 1/4 teaspoon smoked paprika; 4 tbsp ghee or cooking oil; 1/4 cup frozen peas; 2 cups chicken stock; 4 pieces of chicken thighs and drumsticks; 1 tbsp chopped Italian parsley

Chicken and Rice

Can I use any type of rice to cook chicken and rice?

How do I prevent the chicken from drying out or the rice from being mushy?

How do I know if the chicken and rice are done?

Can I add vegetables to the chicken and rice dish?

This one-pan Golden Chicken and Aromatic Saffron Rice is not only visually stunning but also fantastically flavorful. Combining chicken, saffron, olives, and peas, it's an easy weeknight meal that requires minimal effort while the oven works its magic.

Gluten Free

Lactose Free

Olives & Capers

gram

green olive

Seasonings

Salt & Pepper

Fresh Vegetables

garlic

yellow onion

Grains & Rice

arborio rice

saffron

smoked paprika

Butter & Margarine

ghee

green peas

Stocks & Broths

milliliter

chicken stock

Poultry

chicken leg quarters

fresh parsley

Iodine

Minerals

Sugar

Carbohydrates

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Water

Calories

Protein

Dietary Fiber

Phosphorus

Potassium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Riboflavin (B2)

Choline

Cholesterol

Saturated Fat

Iron

Sodium

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Golden Chicken and Aromatic Saffron Rice

Condiment & Toppings

Baking Goods

Produce

Pasta, Sauces, Grain

Dairy

Meal

Meat & Seafood

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Season the chicken with salt, pepper, smoked paprika, and garlic powder. Cover and refrigerate for 30 minutes.

Heat up the ghee or oil in an ovenproof skillet. Add the chicken, skin side down, and brown on each side for about 4 minutes.

Once the chicken is browned, remove it from the skillet and set aside. Discard all but one tablespoon of the oil.

Add chopped onions to the skillet and cook until translucent, about 5 minutes.

In the meantime, heat the chicken stock in a separate pot, add saffron threads, and let them steep.

Once the onions are cooked, add garlic and cook for an additional minute.

Add the rinsed Arborio rice to the skillet and stir to combine.

Pour in the saffron-infused chicken stock and mix everything together.

Add the peas and olives, stirring to distribute evenly.

Place the chicken on top of the rice, skin side up, and transfer the skillet to the preheated oven.

Bake for 25-30 minutes, until the rice absorbs all the liquid, and the chicken reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven, sprinkle with chopped parsley, and serve. Enjoy!

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