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

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

Seasonings

gram

Salt & Pepper

saffron

Olives & Capers

green olive

Butter & Margarine

ghee

Grains & Rice

arborio rice

smoked paprika

Fresh Vegetables

garlic

Stocks & Broths

milliliter

chicken stock

green peas

yellow onion

fresh parsley

Poultry

chicken leg quarters

Sugar

Carbohydrates

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

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)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Riboflavin (B2)

Choline

Cholesterol

Saturated Fat

Iron

Sodium

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Golden Chicken and Aromatic Saffron Rice

Baking Goods

Condiment & Toppings

Dairy

Pasta, Sauces, Grain

Produce

Meal

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/golden-chicken-and-aromatic-saffron-rice-2701591-1.jpeg

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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