Saffron chicken and rice skillet
Recipe by Bobby Keillor
Family sized package of boneless, skinless chicken breasts (4 chicken breast halves) OR boneless, skinless chicken thighs (I use a combination of both)
1 medium onion, chopped
3 cloves of minced garlic
2 Cups uncooked jasmine rice
4 Cups chicken broth
1 gram (1/4 tsp) of ground saffron
1 Cup of frozen peas
1/2 tsp olive oil
Salt & Pepper
Prep. Time → 15 min
Cook Time → 45 min
1. Preheat oven to 450 degrees. Preheat your largest oven safe skillet (13" across & 2" deep is best) over high heat for 2 minutes.
2. Salt & pepper both sides of the chicken breasts. Heat oil in the pan and cook the chicken breasts on medium/high heat until golden brown, approx. 4 min per side. Transfer the chicken to a plate and set aside.
3. Reduce heat to medium, add chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, approx. 1 minute.
4. Stir in 2 cups of rice, 4 cups of chicken broth, 1 gram of saffron, 1 cup of frozen peas and 1/2 tsp of salt. Heat until the liquid just starts to boil.
5. Return the chicken to the skillet and put it in the oven, uncovered, until all of the liquid is absorbed and the chicken is cooked through, approx. 35 minutes.
6. Remove from the oven and allow to cool for 5 minutes before serving.
main courses May 24, 2020 22:02
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