This Chicken and Saffron Rice recipe is just what you need for a hearty and flavorful one-pot meal! The dish features succulent pieces of chicken cooked to perfection and tender long-grain rice infused with saffron, a luxurious spice known for its bold and fragrant aroma. The saffron adds a touch of elegance to the dish and imparts a rich, golden hue to the rice. The result is a comforting and aromatic meal that will surely please everyone. This Chicken and Saffron Rice recipe is a crowd-pleaser you’ll repeatedly return to. Why not give it a try and enjoy the warm and inviting flavors of this delightful one-pot meal?
Ingredients
- 1.6 kg chicken, cut into 12 pieces
- Fine sea salt and black pepper
- 80 ml olive oil
- 1 brown onion, finely diced
- 1 red capsicum, seeded and finely diced
- 1 green capsicum, seeded and finely diced
- 4 tomatoes, peeled, seeded and finely chopped
- 1.5 litres hot chicken stock
- 300g calasparra rice
- Pinch of saffron threads
- ½ teaspoon Spanish sweet paprika
- ½ teaspoon thyme
- ½ teaspoon black peppercorns
- 4 garlic cloves
- 1 tablespoon flat leaf parsley, chopped
Method
Thoroughly season the chicken with salt and pepper.
Heat the olive oil in a large pot over high heat. Add the chicken pieces, reduce the heat to medium and cook for 4 minutes each side or until browned.
Remove the chicken from the pot and place on a plate or in a bowl.
Add the onion and capsicum and sauté for 5-10 minutes, stirring frequently, until the onion has softened.
Add the tomato, stir through and cook for 15 minutes, or until pulpy, stirring occasionally.
Return the chicken to the pot and pour in the hot stock. Increase the heat to high, bring to the boil then reduce the heat and simmer for 40 minutes until the stock has reduced by about a third.
Add the rice and stir through. Continue cooking for 5 minutes.
Meanwhile, crush the saffron threads with the paprika, thyme, peppercorns and garlic using a mortar and pestle until the peppercorns are well crushed. Add a few tablespoons of hot stock from the pot and mix well.Add the spice mix to the rice and stir through.
Continue to cook for 15-20 minutes, or until the rice is just tender and the chicken well cooked. Season to taste with salt. Remove from the heat, add parsley and serve immediately.
