Save A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe quickly became a family favorite because of its rich flavors and easy preparation.
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 This dish brings everyone to the table creating joyful family moments and lasting memories.
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 per serving.
Save 
This saffron chicken and rice pilaf will quickly become a staple in your recipe collection for its effortless elegance and rich flavors.
Common Questions
- → How can I enhance the flavor of the chicken?
Marinating the chicken in yogurt, garlic, and lemon juice for an hour before cooking adds tenderness and depth.
- → Can I substitute chicken thighs with other cuts?
Yes, chicken breasts can be used but require adjusting the cooking time to avoid drying out.
- → Is it possible to make a vegetarian version?
Omit the meat and use vegetable broth; adding chickpeas or extra vegetables will keep it hearty.
- → What is the best pan to use for this dish?
A heavy-bottomed pot or Dutch oven with a tight-fitting lid ensures even cooking and moisture retention.
- → How should the saffron be prepared for cooking?
Steep saffron threads in hot water before adding to release their color and unique aroma.
- → What garnishes complement the flavors?
Toasted slivered almonds, golden raisins, fresh parsley or cilantro, and lemon wedges add texture and brightness.