Saffron Chicken and Rice is a rich, aromatic, and flavorful dish that combines tender chicken with fragrant saffron-infused rice. This one-pot dish is perfect for a family dinner or a special occasion, capturing the essence of Mediterranean and Middle Eastern cuisine. The golden hue from the saffron and the combination of spices make this dish not only visually stunning but also deliciously satisfying.
Saffron Chicken and Rice Recipe
4
portions15
minutes45
minutes465
kcal1
heureLaissez l'écran de votre appareil allumé
Ingrédients
- Pour le poulet :
4 4 cuisses de poulet
1 cuillère à café 1 cuillère à café cumin moulu
1 cuillère à café 1 cuillère à café ground coriander
1 cuillère à café 1 cuillère à café paprika
1/2 cuillère à café 1/2 cuillère à café turmeric
Sel et poivre, selon le goût
2 cuillères à soupe 2 cuillères à soupe huile d'olive
- Pour le riz :
300 g 1 1/2 tasse basmati rice
1/4 cuillère à café 1/4 cuillère à café saffron threads
600 ml 2 1/2 tasse bouillon de poulet
1 1 oignon
2 2 gousses d'ail
1 cuillère à café 1 cuillère à café cumin moulu
1 cuillère à café 1 cuillère à café paprika
1 1 bay leaf
60 ml 1/4 tasse white wine (optional)
80 g 1/2 tasse frozen peas (optional)
Sel, selon le goût
2 cuillères à soupe 2 cuillères à soupe huile d'olive
Equipement
Grande poêle- Petit bol
- Wooden spoo
Directions
- Préparer le poulet :
- In a small bowl, mix the cumin, coriander, paprika, turmeric, salt, and pepper.
- Rub the spice mixture all over the chicken thighs to coat evenly.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside. (It will finish cooking with the rice.)
- Infuse the Saffron:
- In a small bowl, soak the saffron threads in 2 tbsp of warm water. Let them steep while you prepare the rice.
- Prepare the Rice:
- In the same skillet, reduce the heat to medium and add the olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the ground cumin, paprika, and bay leaf, stirring for 30 seconds to toast the spices.
- Pour in the rice and stir to coat the grains with the oil and spices.
- Add the white wine (if using) and cook for 1-2 minutes until the alcohol evaporates.
- Stir in the chicken broth and the saffron water, along with the saffron threads.
- Season with a pinch of salt and stir to combine.
- Combine Chicken and Rice:
- Nestle the seared chicken thighs on top of the rice mixture, skin side up.
- Cover the skillet with a lid and reduce the heat to low.
- Simmer for 25-30 minutes, until the rice is fully cooked and the chicken is tender and cooked through. (Internal temperature of the chicken should be 165°F or 74°C.)
- If using frozen peas, stir them into the rice during the last 5 minutes of cooking.
- Garnish and Serve:
- Remove the skillet from heat and let it rest for 5 minutes.
- Fluff the rice gently with a fork.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side for a citrusy kick.
Can I use boneless, skinless chicken instead of bone-in chicken thighs?
Yes, boneless chicken can be used, but it may cook faster than bone-in chicken, so reduce the cooking time accordingly. The bone-in, skin-on chicken adds more flavor and moisture to the dish.
