Chicken With Saffron Rice Recipe

Name: Chicken With Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken, thighs and drumsticks; 1/4 teaspoon salt, to taste; 1/4 teaspoon pepper, to taste; 2 tablespoons olive oil; 1 onion, finely diced; 1 red bell pepper, seeded and finely diced; 1/4 teaspoon saffron, crumbled; 1/4 teaspoon red pepper flakes; 5 garlic cloves, minced; 1/2 cup dry sherry; 2 1/4 cups chicken broth; 14 1/2 ounces diced tomatoes in tomato puree (1 can); 3 cups medium grain rice; 1/2 cup green olives, pitted and halved; 1 tablespoon fresh flat-leaf parsley, minced

Servings: persons

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

1
Preheat oven to 350.
2
Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
3
Brown chicken in batches, 7-8 minutes per batch.
4
Transfer to plate. Discard fat; wipe out pot.
5
In same pot over medium heat, warm 1 tablespoon oil.
6
Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
7
Add garlic; cook 30 seconds.
8
Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
9
Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
10
Let stand 10 minutes.
11
Sprinkle with parsley.

1715

kcal

Calories

Fat

159

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 lbs chicken, thighs and drumsticks, 1/4 teaspoon salt, to taste, 1/4 teaspoon pepper, to taste, 2 tablespoons olive oil, and more.

Yes, Chicken With Saffron Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Saffron Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions