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One-Pot Chicken and Saffron Rice_MidPage – 1

One-Pot Chicken and Saffron Rice

This one-pot chicken and saffron rice recipe is a weeknight wonder meal. This one-pot recipe is so easy to make and easy to modify.
4.62 from 31 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Inactive Time:: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 561kcal

Equipment

Ingredients

  • Pinch of saffron
  • 3 tablespoons warm water
  • 1 cup basmati rice
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil (divided)
  • 4 bone-in (skin-on chicken thighs)
  • 2 tablespoons butter
  • 1 yellow onion (peeled and diced)
  • 4 cloves garlic (peeled and minced)
  • 1 tablespoon fig jam or use 1 tablespoon chopped dry figs
  • 1 teaspoon Aleppo pepper or use crushed red pepper and smoked paprika to taste
  • 2 cups water or vegetable stock
  • Salt and pepper to taste

For serving:

  • Crushed pistachios
  • Torn mint leaves
  • Minced parsley
  • Lemon

Instructions

Prepare the saffron and rice:

  • Crush the saffron between your hands or lightly mash it with the back of a spoon in a small bowl. Pour 3 tablespoons of warm water on top. Set aside.
  • Rinse the basmati rice thoroughly and set aside.

Fry the chicken:

  • Pat the chicken dry and season it all over with salt and pepper.
  • Heat the 1 tablespoon olive oil in a large pot over medium-high heat. Once hot, add the chicken, skin-side down, and cook without moving for 5–6 minutes until the skin turns golden brown and becomes very crispy. Flip and cook for 5 minutes more. Transfer to a plate.

Prepare the rice:

  • Turn the heat on the pot to medium. Melt the butter into the rendered chicken fat. Add the onion and cook for 6–7 minutes until it softens. Add the garlic and cook for 1 minute until fragrant.
  • Add the fig jam and the silk chili flakes. Cook for 1 minute.
  • Add the rinsed rice to the pot and toss to coat. Cook for 1–2 minutes until it begins to toast. Season well with salt and pepper.

Cook the chicken and rice:

  • Pour in the water and bring to a boil. Stir the rice and reduce the heat to low. Pour the saffron water into the pot and nestle the chicken on top. Cover and simmer for 25–30 minutes or until the rice is tender and the chicken reaches 165ºF on an instant-read thermometer. Turn off the heat and let stand for 5–10 minutes.

Broil the chicken, optional:

  • Remove the cover from the pot and turn on the broiler. Drizzle the chicken with the remaining 1 teaspoon olive oil. Place under the broiler and broil the chicken for 2–3 minutes to crisp up the skin. Remove from the broiler.

To serve:

  • Scatter crushed pistachios, torn mint leaves, and minced parsley on top. Squeeze a wedge or two of lemon on top.
  • Divide the rice and a chicken thigh between plates. Enjoy!

Nutrition

Calories: 561kcal | Carbohydrates: 43g | Protein: 27g | Fat: 30g | Sodium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg
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