Save A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This dish combines the warmth of saffron with tender chicken and fluffy basmati rice, making every meal a comforting experience.
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
- Steep Saffron
- In a small bowl steep saffron threads in 2 tablespoons hot water set aside
- Season Chicken
- Season chicken thighs with salt and pepper
- Sear Chicken
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat Add chicken thighs and sear for 2–3 minutes per side until lightly browned Remove chicken and set aside
- Cook Aromatics
- In the same pot add onion and cook for 4–5 minutes until softened Stir in garlic cumin coriander and turmeric cook for 1 minute until fragrant
- Add Rice
- Add rinsed rice and stir to coat grains with spices and oil
- Add Broth and Chicken
- Pour in chicken broth and saffron water (including threads) Return chicken thighs to the pot nestling them into the rice
- Cook Rice
- 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
- Rest
- Remove from heat and let rest covered for 5 minutes
- Garnish and Serve
- Fluff rice with a fork Garnish with toasted almonds golden raisins herbs and lemon wedges if desired Serve warm
Save This recipe has brought our family together on chilly evenings, turning simple ingredients into cherished memories.
Preparation Tips
Marinate chicken in yogurt garlic and lemon juice for extra flavor and tenderness.
Substitutions and Variations
Use chicken breasts instead of thighs adjusting cooking time accordingly or omit chicken for a vegetarian version using vegetable broth and chickpeas.
Serving Suggestions
Pair with a crisp white wine like Sauvignon Blanc and serve with lemon wedges for added zest.
Save 
This saffron chicken and rice pilaf is the perfect blend of flavor and comfort for any occasion.
Your Questions Answered
- → What type of rice is best for this dish?
Basmati rice is preferred for its fragrant aroma and fluffy texture, which complements the saffron and spices beautifully.
- → Can I substitute chicken thighs with breasts?
Yes, chicken breasts can be used but may require a shorter cooking time to avoid drying out.
- → How should saffron be prepared for cooking?
Steep saffron threads in hot water before adding to the dish to release their full color and aroma.
- → Are toasted almonds necessary for garnish?
While optional, toasted almonds add a pleasing crunch and nutty flavor that complements the soft rice and tender chicken.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free chicken broth ensures the dish remains gluten-free, making it suitable for gluten-sensitive individuals.
- → Can this dish be made vegetarian?
Omit the chicken and use vegetable broth instead, adding chickpeas or extra vegetables for protein and texture.