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This Mediterranean-inspired saffron chicken and rice recipe is a one-pot meal that’s ready in under 30 minutes. Tender chunks of chicken breast are cooked with savory rice and aromatic spices like saffron, creating a flavorful and filling dish perfect for any day of the week.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1/4 teaspoon of saffron threads | |
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 1 red bell pepper, seeded and chopped | |
| 2 cloves garlic, minced | |
| 1 teaspoon paprika | |
| 1/2 teaspoon ground cumin | |
| 1/4 teaspoon cayenne pepper | |
| Salt and pepper, to your taste | |
| 1 cup diced tomatoes | |
| 1 cup frozen peas | |
| 1 lb boneless, skinless chicken breasts cut into small pieces | |
| 1 1/2 cups long-grain white rice washed few times and soaked for 15 minutes | |
| 3 cups chicken broth | |
| Fresh parsley, chopped, for garnish |
Preparation
1
Bloom the Saffron & Sauté the Veggies
Start by gathering and pre-measuring all your ingredients for a smooth cooking process. In a small bowl, crush the saffron threads with your fingers and dissolve them in 1–2 tablespoons of hot water. Set aside to bloom. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5 minutes, or until softened and fragrant.
Start by gathering and pre-measuring all your ingredients for a smooth cooking process. In a small bowl, crush the saffron threads with your fingers and dissolve them in 1–2 tablespoons of hot water. Set aside to bloom. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5 minutes, or until softened and fragrant.
2
Build the Flavor Base
Add the minced garlic and spices—paprika, cumin, cayenne pepper, salt, and black pepper—and cook for 1–2 minutes, stirring frequently to toast the spices and release their aroma. Next, stir in the diced tomatoes, frozen peas, chicken pieces, and uncooked rice, mixing everything until well combined.
Add the minced garlic and spices—paprika, cumin, cayenne pepper, salt, and black pepper—and cook for 1–2 minutes, stirring frequently to toast the spices and release their aroma. Next, stir in the diced tomatoes, frozen peas, chicken pieces, and uncooked rice, mixing everything until well combined.
3
Build the Flavor Base
Add the minced garlic and spices—paprika, cumin, cayenne pepper, salt, and black pepper—and cook for 1–2 minutes, stirring often to bloom the spices. Then, stir in the diced tomatoes, frozen peas, chicken pieces, and rice. Mix well to ensure everything is evenly coated in the aromatic base.
Add the minced garlic and spices—paprika, cumin, cayenne pepper, salt, and black pepper—and cook for 1–2 minutes, stirring often to bloom the spices. Then, stir in the diced tomatoes, frozen peas, chicken pieces, and rice. Mix well to ensure everything is evenly coated in the aromatic base.
4
Add Liquids & Simmer
Pour in the chicken broth and the prepared saffron water, then stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the saucepan with a tight-fitting lid to trap the steam and flavor.
Pour in the chicken broth and the prepared saffron water, then stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the saucepan with a tight-fitting lid to trap the steam and flavor.
5
Finish & Serve
Let the mixture simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork to release steam and separate the grains. Garnish with fresh parsley, then serve and enjoy your vibrant, one-pot saffron chicken and rice!
Let the mixture simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork to release steam and separate the grains. Garnish with fresh parsley, then serve and enjoy your vibrant, one-pot saffron chicken and rice!
Recipe Tips & Suggestions
How do you store and reheat my saffron rice and chicken?
To store your one-pot chicken rice saffron meal, let it cool to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to three days or freeze it for up to three months. Due to its longevity, I love this saffron chicken and rice recipe!
You can reheat my chicken with saffron rice by placing the desired portion in a microwave-safe dish, covering it with a damp paper towel, and microwaving it on high for 2-3 minutes or until heated. Alternatively, you can reheat the entire pot on the stovetop by adding a splash of water or chicken broth and simmering on low heat until heated, stirring occasionally. If you like this Spanish rice dish with saffron, let me know in the comments below! I would love to hear your feedback.