Saffron rice with chicken & peppers

Saffron rice with chicken & peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 40-50 minutes

Skill level

Easy

Servings

Serves 4

Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
493
protein
44g
carbs
61g
fat
8g
saturates
1g
fibre
3g
sugar
0g
salt
0.6g

Ingredients

  • saffron, generous pinch
  • 6 tbsp warm water
  • 2 tbsp olive oil
  • 4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
  • 2 sprigs thyme
  • 2 medium onions, sliced
  • 3 large garlic cloves, finely chopped
  • juice of 1 lime
  • 1 red pepper, seeded and cut into strips
  • 100ml dry white wine
  • 125ml light chicken stock
  • 250g basmati rice
  • 100g frozen peas (or fresh, cooked)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
  2. Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
  3. Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
  4. Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don’t stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons – about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

Recipe from Good Food magazine, March 2004

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
d1zzyd1's picture

I must have missed something here. We all found this to be incredibly bland. Wouldn't make again.

sarahbrogden's picture

This is a great recipe and was enjoyed by the whole family (including children aged 12 and 6). Dare I say that the cold leftovers were enjoyed even more, the next day. I made this with a chicken that I jointed, rather than just chicken breasts, since it is both cheaper to do it this way, and I personally prefer my chicken on the bone. I didn't cook the rice separately, simply browned the chicken, then added the onions and peppers, then the rice, and the liquid. This dish will undoubtedly become a firm favourite in our family.

helengh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I must admitt I never had any saffron or thyme to hand but still found this to be a gorgeous recipe which the kids loved (aged 2 and 3yrs) and I did too. Very easy to make, will def make again with saffron and thyme next time!

krazylegs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a delicious recipe, I have made it twice now. I found you needed quite a lot of saffron to get the taste and colour so added more the second time. Doubling this up and making it today for a family party as its so easy and fairly quick and loved by kids and adults as not spicy

Questions

Tips