Recipe: Saffron Rice With Chicken

This is such a flavorful dish. Even our seven year old loves it. Saffron is the world’s most expensive spice, but fortunately a little goes a long way. I know you’ll love this flavor.

SAFFRON RICE WITH CHICKEN

9 to 10 cut up free range chicken pieces
1½ cups grape seed oil
2 med onions chopped
1 red bell pepper chopped
4 cloves minced garlic
2 tsp paprika
2 cups brown Basmati rice
2 tsp salt
1 ¼ cup dry white wine
1-14 oz can diced tomatoes including juice
¾ tsp crumbled saffron threads
1¾ cups free range chicken broth
2 tsp ground cumin
1 bay leaf
1 cup frozen peas

Pat chicken dry and season with salt and pepper. Heat grape seed oil in large 12” skillet on med high until it is hot. Brown chicken pieces about 6-7 minutes on each side and remove chicken and set aside on plate. Save 2 tablespoons of oil in skillet, discard the rest. Sautee onion and red pepper for approx. 6 minutes or until tender. Add garlic, paprika, rice, and salt and cook for several minutes. Add wine and bring to a boil for 2 minutes. Stir in tomatoes with juice, saffron, chicken broth, cumin and bay leaf. Place chicken down inside rice. Cover and cook over med low heat for 30 minutes or when just a little liquid is still in the bottom of the skillet. Stir in frozen peas. Bring rice to a simmer then immediately turn off heat. Let skillet sit on hot burner covered to finish. Steaming rice about 15 minutes or until rice is tender.