Chicken and Saffron Rice with Tomatoes and Peas

Introduction

You brown chicken pieces first, then finish them in saffron-tinted rice with tomatoes, red bell pepper, and peas. The result is a one-pot meal that fits dinner or meal prep, with enough stock to cook the rice properly without turning it heavy.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

Ingredients

• 1 ea. (1.3-1.8 kg) chicken, cut into serving pieces
• Salt to taste
• Pepper to taste
• Olive oil
• 4 cloves of fresh garlic, minced
• 1 medium onion, chopped
• 225 g diced red bell pepper
• 425 g (1 can) diced tomatoes
• 7.5 g (½ tablespoon) sweet paprika
• 14 g (½ oz) chopped cilantro
• 1.4 liter (6 cups) chicken stock
• 8 saffron threads or 1 teaspoon food coloring for yellow rice
• 370 g (2 cups) medium or long-grain rice
• 225 g (8 oz) canned peas (thoroughly drained)

Instructions

1. Season the chicken with two pinches of salt and a pinch of pepper.
2. Pour enough olive oil into a large skillet to just barely cover the bottom.
3. Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
4. Sauté garlic until brown. Be careful, garlic burns easily.
5. Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
6. Transfer the ingredients to a large stewing pot.
7. Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
8. Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
9. Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
10. Sprinkle peas on top of the rice.

Variations

• Change the diced red bell pepper to green bell pepper if you want a slightly sharper, less sweet flavor.
• Use frozen peas in place of canned peas if you want a firmer texture and a fresher finish; add them at the end just as you would the canned peas.
• Swap cilantro for flat-leaf parsley if you want a cleaner, less citrusy herb note.
• Use long-grain rice instead of medium-grain rice for a looser, more separate texture in the finished pot.
• Replace the whole chicken pieces with bone-in thighs and drumsticks if you want easier portioning and slightly richer dark meat throughout.

Tips for Success

• Brown the chicken well in step 3; that color gives the rice and broth more depth later.
• Watch the garlic closely in step 4 and stir constantly once it hits the oil, because it can go from browned to bitter fast.
• Bring the stock mixture to a full boil before adding the rice so the grains start cooking evenly.
• If the rice looks dry before it is tender in step 8, add a small splash of broth or water at a time instead of flooding the pot.
• Drain the peas thoroughly so they warm on top of the rice without adding extra liquid.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in sealed freezer-safe containers for up to 2 months.

Reheat in the microwave with a loose cover and a tablespoon or two of water or stock to loosen the rice, heating in short bursts and stirring once if needed. You can also reheat on the stovetop over low heat in a covered pan with a small splash of liquid until the chicken is hot through and the rice is soft again.

FAQ

Can you use boneless chicken instead of bone-in pieces?

Yes. Boneless thighs work better than breast meat because they stay moist longer, but they will cook faster and may need less warming time at the end.

Do you need saffron for this recipe?

No. The dish will still work with the food coloring option, but saffron gives a more distinct aroma and a slightly deeper flavor.

What should you do if the rice is still firm but the pot looks dry?

Add a little more broth or water, cover, and keep simmering over medium heat until the grains finish cooking.

Can you make this ahead?

Yes. It reheats well, and the rice absorbs more flavor after sitting, though it may need a splash of liquid when warmed.