Save A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This dish quickly became my go to for busy weeknights because it combines simplicity with rich, comforting flavors.
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 2 3 minutes per side, until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot, add onion and cook for 4 5 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 This recipe brings the family together almost every weekend as everyone looks forward to its comforting aroma and delicious taste.
Notes
Substitute chicken breasts for thighs if preferred, but adjust cooking time as needed. Pair with a crisp white wine such as Sauvignon Blanc.
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.
Save Enjoy this vibrant saffron chicken pilaf as a simple yet elegant meal that delights every time.
Recipe FAQs
- → How do I steep saffron for this dish?
Steep saffron threads in hot water for a few minutes to release their color and flavor before adding to the dish.
- → Can I substitute chicken breasts for thighs?
Yes, chicken breasts can be used but reduce cooking time slightly to avoid drying out.
- → What rice type works best here?
Basmati rice is preferred for its fragrance and fluffy texture after cooking.
- → How do I ensure the rice cooks evenly?
Use a heavy-bottomed pot with a tight-fitting lid and simmer gently without lifting the lid during cooking.
- → Are there gluten-free considerations for this dish?
Using certified gluten-free chicken broth maintains the dish's gluten-free status.
- → What garnishes complement the flavors?
Toasted almonds, golden raisins, fresh herbs, and lemon wedges add texture and brighten the flavors.