Save A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This dish has become a family favorite for its rich flavors and simple preparation, making weeknight dinners special and stress-free.
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
Save Cooking this pilaf always brings my family together around the table, sharing stories and enjoying every flavorful bite.
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
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This saffron chicken and rice pilaf is a simple yet elegant dish that adds warmth to any meal and is sure to impress your guests.
Recipe FAQs
- → How do I properly infuse saffron for this dish?
Steep saffron threads in hot water for several minutes before adding to the pot, enhancing color and aroma.
- → Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time as breasts cook faster. Be careful not to dry them out.
- → What alternative garnishes complement this meal?
Toasted nuts, golden raisins, fresh parsley or cilantro, and lemon wedges provide brightness and texture.
- → Is it possible to make this dish vegetarian?
Yes, omit chicken and substitute vegetable broth; adding chickpeas or extra vegetables enhances heartiness.
- → What cooking vessel works best for this preparation?
A large heavy-bottomed pot or Dutch oven ensures even heat distribution and proper simmering.