Tasty Saffron Chicken Rice Dish

Ingredients 0/10

Step 1

Bring water and 3 1/2 tablespoons of olive oil to a boil in a large pot. Once it’s boiling, stir in the saffron rice, then lower the heat to a gentle simmer. Cover the pot and let it cook until the rice is tender and the liquid has been absorbed, about 20 minutes.

Step 2

While the rice is cooking, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic, cooking and stirring occasionally until they soften and turn a nice golden brown, which should take around 5 to 10 minutes.

Step 3

Toss the chicken into the skillet and cook it until it's nicely seared on all sides. Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer until the broth has mostly reduced and the chicken is tender, somewhere between 30 to 45 minutes. When it’s done, take the skillet off the heat and shred the chicken using two forks.

Step 4

Preheat your oven to 385°F (196°C) and grease a 9x12-inch baking dish. Spread half of the cooked rice evenly on the bottom of the dish, then layer the shredded chicken and onion mixture over it. Sprinkle the chickpeas and raisins on top, then cover everything with the remaining rice. Finish by sprinkling some paprika over the top.

Step 5

Bake the dish in the oven until most of the liquid has cooked off and the rice is slightly browned around the edges, about 30 minutes. Let it cool for about 15 minutes before serving so the flavors can settle.