Chicken Yellow Rice
Submitted by brokengrama
Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsYellow rice gets its golden glow from saffron, and when you build a whole meal around it, the result is something special.
Chicken breasts brown with garlic and onion, then simmer right in the pot with the rice so every grain soaks up savory, aromatic flavor.
Broccoli goes on top at the very end, steaming to bright green while the rice finishes below.
One pot, one hour, a complete dinner with zero fuss.
Pro Tips
- Crush your saffron threads between your fingers before adding them. This releases more color and flavor into the rice.
- Resist the urge to lift the lid while the rice simmers. Trapped steam is doing all the work.
- If you want more color, dissolve the saffron in a tablespoon of warm water first before adding it to the pot.
Ingredients
Directions
Sauté the chicken in the oil with the garlic and onions until lightly browned.
Remove mixture to a large pot, discarding excess oil.
Add the rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min), adding extra water if necessary.
When the rice is nearly tender, add the broccoli to the top of the pot and cover.
Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked.
If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming.
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