One-Pot Chicken and Rice with Saffron
Golden saffron rice with crispy chicken thighs, all in one pot. This is the kind of cooking where you do less and eat better.
Main Dish · Prep 10 min · Cook 45 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 1.5 cups basmati rice, rinsed
- 1 pinch saffron
- 1 large onion, diced
- 3 cloves garlic, minced
- 500 ml chicken stock, warm
- 1 tbsp olive oil
- 20 g butter
- 1 lemon, for serving
- 1 handful fresh dill, chopped
This is my answer to the eternal question: what is for dinner? One pot. Crispy chicken. Fragrant rice. Done.
The beauty of this dish is that the chicken fat flavors the rice as it cooks. You sear the chicken thighs until the skin is crispy, then cook the rice in the same pot with saffron, onions, and stock. The chicken goes back on top to finish in the oven, and everything comes out perfect at the same time.
Saffron is expensive, I know. But you need very little — a pinch transforms the rice into this gorgeous golden thing that tastes like a special occasion. If you absolutely cannot get saffron, turmeric works as a color substitute (different flavor, still delicious).
Pro Tips
- Sear the chicken first and set aside. The fond (brown bits) left in the pot is flavor gold.
- Bloom the saffron in warm stock for 10 minutes before adding. This draws out more flavor and color.
- Do not stir the rice once it is in the oven. Let the bottom get slightly crispy — that is the best part.
- Use a Dutch oven or oven-safe pot with a tight lid.
Serving
Serve straight from the pot at the table. Squeeze lemon over the top and scatter with fresh dill or parsley. A simple cucumber-tomato salad on the side is all you need.
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