Save to Pinterest A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe has become a family favorite for its rich flavor and simplicity, making weeknight dinners something to look forward to.
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 23 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot add onion and cook for 45 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 to Pinterest Sharing this meal has brought warmth and joy to our family dinners, creating cherished memories with every 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 (per serving)
Calories 460 Total Fat 14 g Carbohydrates 56 g Protein 27 g
Save to Pinterest This saffron chicken and rice pilaf is perfect for both casual dinners and special occasions, bringing comfort and elegance to your table.
Recipe FAQs
- → How do I best infuse saffron flavor?
Steep saffron threads in hot water before adding to the rice to release their full aroma and color.
- → Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time accordingly to avoid drying out the meat.
- → What sides pair well with this dish?
Fresh salads, steamed vegetables, or a crisp white wine complement the warm flavors nicely.
- → How do toasted almonds enhance the pilaf?
They add a crunchy texture and subtle nutty flavor that balances the soft rice and tender chicken.
- → Is it possible to make a vegetarian version?
Yes, omit chicken and use vegetable broth; add chickpeas or extra vegetables for protein and texture.