Easy One Pot Chicken And Saffron Rice Recipes
EASY ONE POT CHICKEN AND SAFFRON RICE
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers
Provided by Erren Hart
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- 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 it's 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.
- Serve hot.
Nutrition Facts : Calories 502 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 429 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
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