Sometimes a single flavoring can transform a simple dish into something really special. That’s how I feel about saffron. Yes, it’s expensive, but you only use a little bit so it goes a long way. And that little bit feels so indulgent — eating saffron-flavored rice makes me feel just like I’m back in Seville.
This saffron chicken dish is great when made with brown or white rice, but you can also get experimental and try making it with quinoa or amaranth. Just remember if your goal is a change in your body composition, you should only consume these starchy carbohydrates in moderation. (Click here for more on what we mean by “moderation.”)
If you want to make this dish go further or add more texture, you can also experiment with adding your favorite vegetables. Regardless of which version you make, I promise you will enjoy the “luxury” of that pinch of saffron.
Saffron Chicken with Rice
This saffron chicken dish is great when made with brown or white rice, but you can also get experimental and try making it with quinoa or amaranth.
- 1/4 cup olive oil divided into 2 Tbsp and the remaining oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp saffron threads dissolved for 15 minutes in 1 Tbsp water
- 6 cups cooked white or brown rice
- 2 large chicken breasts chopped
In a large non-stick skillet over low flame, heat 2 tablespoons of oil.
Add in garlic and chopped onion. Saute until softened, about 15 minutes.
Add in remaining oil and chopped chicken. Saute until cooked, about 10-15 minutes.
Add in rice, salt, pepper, prepared saffron and liquid. Stir until the whole dish is colored and heated through.
Serve hot with a salad or vegetable dish of your choice on the side.