This recipe for Chicken and Saffron Rice is a simple one pot dish that is packed full of flavor! This is a great quick and easy weeknight meal that the whole family will love.
Serving Size: 4 Prep Time: 10 mins Total Time: 25 mins
4 cup chicken or vegetable stock
a good sized pinch of saffron threads
2 Tbsp - 3 Tbsp butter (14-28g)
1 medium onion, chopped
2 celery stalks, finely chopped
1 cup (240g) cooked chicken cut into bite-sized pieces
2 cup (480g) long grain rice
a handful of flat leaf parsley, chopped
salt and pepper
Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
Add the rice stir until its coated with the oil.
Add the stock and bring to a boil. Salt and pepper to taste.
Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is Al dente and the liquid is absorbed.
Fluff the rice.
Stir in the chicken and parsley and allow it to warm through the heat of the rice.
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