Name: Golden Chicken and Saffron Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Salt & pepper, to taste; 1/4 cup flat-leaf parsley, chopped; 2 cups cooked chicken, cut into bite-sized pieces; 3 tablespoons butter; 2 celery stalks, finely chopped; 1 medium onion, chopped; 2 cups long-grain rice; 4 cups chicken stock; 1/4 teaspoon saffron threads

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?

Experience a delightful one-pot saffron-infused rice dish packed with tender chicken chunks, aromatic vegetables, and fresh herbs. Ideal for both busy weeknights and resourceful leftovers, it's a meal you'll savor over and over.

Milk

Gluten Free

Seasonings

gram

Salt & Pepper

Fresh Vegetables

fresh parsley

Poultry

chicken

Butter & Margarine

butter

celery

onion

Grains & Rice

long grain rice

Stocks & Broths

milliliter

chicken stock

saffron

Copper

Minerals

Manganese

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin K

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Selenium

Folic Acid (B9)

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Golden Chicken and Saffron Rice Bowl

Baking Goods

Produce

Meat & Seafood

Dairy

Pasta, Sauces, Grain

Meal

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In a saucepan, bring chicken stock to a simmer and add the saffron threads. Allow the saffron to infuse.

Melt the butter in a large saucepan over medium heat. Sauté the chopped onion and celery until softened, but not colored.

Add the long-grain rice to the saucepan, stirring until well coated with the butter.

Pour in the saffron-infused chicken stock and bring to a boil. Season with salt and pepper.

Reduce the heat to low, cover, and cook for 15 to 20 minutes until the rice is al dente and the liquid has been absorbed.

Add the cooked chicken pieces and chopped flat-leaf parsley to the rice, gently stirring until the chicken is warmed through by the heat from the rice.

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