Saffron Chicken Recipe

Name: Saffron Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons olive oil; 3 lbs skinless chicken, cut up; salt and pepper; 1 onion, finely diced; 1 garlic clove, crushed; 2 teaspoons paprika; 8 tomatoes, skinned and chopped; 1 ¼ cups long-grain rice; 3 ½ cups good quality chicken stock; ¼ teaspoon powdered saffron (or large pinch of saffron strands); 1 cup frozen peas; 2 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons olive oil
3 lbs skinless chicken, cut up
salt and pepper
1 onion, finely diced
1 garlic clove, crushed
2 teaspoons paprika
8 tomatoes, skinned and chopped
1 ¼ cups long-grain rice
3 ½ cups good quality chicken stock
¼ teaspoon powdered saffron (or large pinch of saffron strands)
1 cup frozen peas
2 tablespoons chopped fresh parsley

1
If you are starting with a whole chicken, cut it up before you start the recipe.
2
Cut the chicken in half lenghtways down the breastbone and through the backbone.
3
Cut the halves in half again, slitting between the leg joint diagonally up and around the breast joint.
4
Cut away the drumsticks from the leg thigh joint and the wings from the breast joint to make 8 pieces.
5
Remove the skin by pulling and cutting with a sharp knife.
6
Heat the oil in a large flameproof casserole dish and fry the chicken pieces for about 5 minutes until browned.
7
Season, remove from the dish and set aside.
8
Add the onion and garlic to the dish and fry gently for 5 minutes until soft but not browned.
9
Stir in the paprika and fry for 30 seconds.
10
Add the tomatoes and cook for 10 minutes until slightly thickened.
11
Stir in the rice, chicken stock, saffron and chicken.
12
Bring to a boil, then cover and simmer gently for about 15 minutes.
13
Add the peas and parsley and simmer for a further 5 minutes until the rice is tender and the liquid has been absorbed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 lbs skinless chicken, cut up, salt and pepper, 1 onion, finely diced, and more.

Yes, Saffron Chicken 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.

Saffron Chicken

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