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Saffron-Spiced Chicken & Golden Rice is an exquisite dish that tantalizes the senses with its vibrant hues and aromatic flavors. This dish beautifully marries succulent chicken, fragrant basmati rice, and a medley of spices, creating a meal that is both visually stunning and deeply satisfying. The golden hue of the rice, infused with saffron, provides a luxurious backdrop for the savory chicken, making it not only a treat for the palate but also a feast for the eyes.

Chicken And Yellow Rice

Discover the vibrant flavors of Saffron-Spiced Chicken & Golden Rice! This delicious and aromatic dish features tender chicken marinated in a blend of spices, sautéed vegetables, and fluffy basmati rice. Perfect for a weeknight dinner, it's easy to prepare and ready in just under an hour. Serve it garnished with fresh herbs and a squeeze of lemon for an extra burst of flavor. A delightful meal that’s sure to impress!
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Ingredients
  

1 ½ cups basmati rice

2 cups chicken broth

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon turmeric powder

½ teaspoon saffron threads (optional)

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon cinnamon

½ cup frozen peas

½ cup diced bell peppers (red or yellow)

3 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Prepare the Chicken: In a large bowl, season the chicken pieces with salt, pepper, turmeric, smoked paprika, cumin, and cinnamon. Let it marinate for about 15 minutes to absorb the flavors.

    Cook the Chicken: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set it aside.

      Sauté the Vegetables: In the same pan, add the remaining olive oil. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and bell peppers, cooking for an additional 2 minutes until fragrant.

        Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. This step removes excess starch and helps in achieving fluffy rice. Add the rice to the pan with the sautéed vegetables and stir for 1-2 minutes to toast the rice lightly.

          Simmer with Broth: Add the chicken broth to the rice mixture along with the saffron threads (if using) and frozen peas. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for about 15 minutes or until the rice is cooked and has absorbed all the liquid.

            Combine Chicken and Rice: Once the rice is cooked, gently fold in the cooked chicken, making sure it’s evenly distributed throughout the rice. Cover and let it sit for an additional 5 minutes off the heat to allow the flavors to meld.

              Serve: Fluff the rice with a fork. Adjust seasoning with additional salt and pepper if needed. Serve the saffron-spiced chicken and golden rice hot, garnished with fresh cilantro or parsley and lemon wedges on the side for a zesty kick.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4