Save Pin A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe has become a family favorite because it is both flavorful and simple enough for weekday dinners.
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 23 minutes per side, until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot, add onion and cook for 45 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 Pin This dish has brought my family together many times around the dinner table. The aroma fills the house with warmth and comfort.
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.
Nutritional Information
Per serving: 460 calories, 14 g total fat, 56 g carbohydrates, 27 g protein.
Save Pin 
This saffron chicken and rice pilaf is sure to impress with its vibrant colors and rich flavors.
Recipe FAQs
- → How do I properly steep saffron threads?
Steep saffron threads in hot water for about 5 minutes to release their color and flavor before adding to the dish.
- → Can I substitute chicken thighs with chicken breasts?
Yes, but adjust cooking time accordingly as breasts cook faster and may dry out if overcooked.
- → What type of rice works best for this dish?
Basmati rice is preferred for its aromatic fragrance and fluffy texture, which complements the saffron and spices.
- → Are there gluten-free considerations with this meal?
Ensure the chicken broth used is certified gluten-free to keep the dish safe for gluten-sensitive diets.
- → What garnishes enhance the final flavor?
Toasted almonds, golden raisins, fresh parsley or cilantro, and lemon wedges add crunch, sweetness, freshness, and zing.