This recipe for Chicken and Saffron Rice is a simple one pot dish that is packed full of flavor! This dish may be simple, but really looks the part when you’re trying to impress.
Chicken and Saffron Rice, oh how I love you!
This recipe is such a one pot dish that’s full of flavor and it can be adapted perfectly with just about any poultry or fish, plus it’s easy to make!
My family loves this dish and I love that it’s one of those meals we all can agree on. I make this dish when I have left over chicken I need to use.
I have a thing for saffron and use it any chance I get (if you haven’t noticed). If you can’t find saffron threads, saffron powder can be substituted (about a teaspoon).
If you love saffron too, why not try some of these other recipes right here on Erren’s Kitchen…
I also love leftover rice so you could definitely make it a day in advance and just rewarm it the following day. I mean what could be better during those busy weekdays when time is so precious?
As a healthier option, I’d love to try this with brown rice sometime. If you beat me to it please let me know how it turns out (I’d say to make it with brown rice that extra simmering time would be needed since brown rice takes longer than white rice).
I think a jalapeno wouldn’t hurt in this either, if only I could get everyone in my family to love that added burn I constantly crave.
This is a great quick and easy weeknight meal that the whole family will love.
★ Did you make this recipe? Please give it a star rating below!
Chicken & Saffron Rice
- 4 Cups Chicken or vegetable stock
- A good sized pinch of saffron threads
- 2-3 Tablespoons Butter
- 1 Medium Onion chopped
- 2 Celery stalks finely chopped
- 1 Cup leftover or cooked chicken cut into bite- sized pieces
- 2 Cups Long Grain Rice
- A handful of flat leaf parsley chopped
- Salt and Pepper
Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
Add the rice stir until its coated with the oil.
Add the stock and bring to a boil. Salt and pepper to taste.
Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is Al dente and the liquid is absorbed.
Fluff the rice.
Stir in the chicken and parsley and allow it to warm through the heat of the rice.