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Chicken and Saffron Yellow Rice Bake Recipe

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4.9 from 55 reviews

A flavorful and aromatic chicken and yellow rice dish infused with saffron and turmeric, perfect for a comforting and satisfying meal. Tender chicken tenders are browned and baked with basmati rice, peas, and a mix of spices, creating a vibrant and delicious one-pot dinner.

Ingredients

Scale

Spices and Liquids

  • A pinch of saffron threads
  • 1/4 cup hot water
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika
  • 1 1/2 cups chicken broth
  • 1 cup boiling water

Produce

  • 1 onion (200g), diced
  • 2 garlic cloves, minced
  • 1 cup (130g) frozen peas

Protein

  • 1 pound chicken tenders (about 6 pieces)

Grains and Oils

  • 1 1/2 cups (300g) basmati rice
  • 4 tablespoons olive oil (divided)
  • Salt and pepper to taste

Instructions

  1. Soak Saffron: In a small bowl, soak the saffron threads in 1/4 cup of boiling hot water to release their color and aroma.
  2. Season Chicken: Sprinkle salt and black pepper evenly on both sides of the chicken tenders for seasoning.
  3. Brown Chicken: Heat 2 tablespoons of olive oil in a pot over medium-high heat, then add the chicken tenders and cook until lightly browned on both sides. Remove the chicken and set aside.
  4. Sauté Onion and Garlic: In the same pot, add the remaining olive oil and sauté the diced onion for 2 minutes until softened, then add the minced garlic and sauté for another 30 seconds. Turn off the heat and remove the pot from the stove.
  5. Prepare for Baking: Preheat your oven to 350°F (175°C). If your pot is oven-safe, continue using it; otherwise, transfer the contents to a baking dish.
  6. Add Rice and Spices: Add the basmati rice, turmeric powder, paprika, salt, and the saffron with its soaking water into the pot or baking dish. Mix everything well to combine.
  7. Add Peas and Chicken: Mix in the frozen peas and return the browned chicken tenders to the pot or dish.
  8. Add Liquids and Mix: Pour in the chicken broth and boiling water. Stir gently with a spoon to ensure the chicken and rice are evenly covered by the cooking liquids.
  9. Bake: Cover the pot or baking dish tightly and bake on the middle rack of the oven for 30 to 40 minutes, until the rice is fully cooked and has absorbed the liquids.
  10. Rest and Serve: Remove from the oven and let it rest covered for 10 minutes. Finally, fluff the rice gently with a rubber spatula before serving.

Notes

  • Using an oven-safe pot simplifies the cooking process by allowing you to transfer directly from stovetop to oven.
  • If you don’t have saffron, you can substitute with a little extra turmeric, but saffron adds a distinctive aroma and flavor.
  • Be careful when adding salt as both chicken broth and saffron water add some saltiness.
  • Fluffing the rice after resting ensures a light texture without breaking the grains.
  • You can add other vegetables such as diced carrots or bell peppers for extra color and nutrition.

Keywords: chicken rice, yellow rice, saffron chicken, baked chicken and rice, Mediterranean chicken dish, one-pot chicken recipe

Find it online: https://zarameals.com/chicken-and-saffron-yellow-rice-bake-recipe/