One Pan Saffron Chicken Rice | Easy Stovetop Recipe
Saffron & Olives
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One Pan Saffron Chicken Rice | Easy Stovetop Recipe
250 просмотров · 13 дн. назад
Saffron & Olives
58 подписчиков
250 просмотров · 13 дн. назад
Golden saffron basmati rice with tender chicken thighs, deeply caramelized onions and dried cranberries - all in one pan, stovetop only. Incredibly aromatic and stunning on camera.
The secret is in the layers: caramelized onions first, then golden-seared chicken, then the rice toasted in the same pan with whole spices before the saffron stock goes in. One pan, one result.
Ingredients:
• 2 cups basmati rice, washed and soaked 15-30 mins
• 5 chicken thighs
• 3½ cups chicken stock
• 2 generous pinches saffron threads
• 6 tbsp warm water (for blooming saffron)
• 2 large onions, thinly sliced
• 4 tbsp oil (for caramelizing onions)
• 2 tbsp oil (for searing chicken)
• 2 tsp cumin seeds
• 2 cinnamon sticks
• 6 cardamom pods, lightly crushed
• 1 tsp turmeric
• 1 tsp cumin powder
• Salt and black pepper
• 4 tbsp dried cranberries
• Fresh coriander to serve
Steps
1. Bloom the saffron
Add 2 generous pinches of saffron threads to 6 tbsp warm water. Steep for 5 minutes until deeply golden.
2. Caramelize the onions
Heat 4 tbsp oil in a wide, deep pan on medium. Add 2 large onions, thinly sliced, and cook 10-12 minutes stirring occasionally until deep golden and caramelized. Remove and set aside.
3. Sear the chicken thighs
Add 2 tbsp oil to the same pan on high heat. Season 5 chicken thighs, bone-in skin off, with 1 tsp turmeric, 1 tsp cumin powder, and salt and black pepper. Sear 3-4 minutes each side until golden. Cook in batches if needed. Remove and set aside.
4. Toast spices and rice
Same pan on medium. Add 2 tsp cumin seeds, 2 cinnamon sticks, and 6 cardamom pods, lightly crushed. Toast 30 seconds until fragrant. Add drained rice and stir 1 minute to coat in spices.
5. Cook covered
Pour in 3½ cups chicken stock and the bloomed saffron water. Nestle the chicken thighs on top. Bring to a boil then reduce to lowest heat. Cover and cook 15 minutes - don’t lift the lid!
6. Rest
Turn off heat. Rest 5 minutes lid on.
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