Forktionary

Bejeweled Chicken And Saffron Rice Recipe

A vibrant and flavorful dish! This colorful chicken and saffron rice recipe transforms pantry staples into a culinary masterpiece. Sweet pimentos, juicy chicken, and fragrant saffron create a symphony of taste and texture. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.

Prep Time 15 mins
Cook Time 35 mins
Calories 348.9 kcal
Protein 38g
Rating 4.5 (2 Reviews)
Bejeweled Chicken And Saffron Rice 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bejeweled Chicken And Saffron Rice

  • 4 skinless boneless chicken breasts
  • 1 cup jasmine rice
  • 1 cup sliced carrots
  • 2 garlic cloves, minced
  • 1 (4 ounce) jar chopped pimientos, drained
  • 1 (2 1/4 ounce) can sliced black olives, drained
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 0 Basil
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 0 White Pepper
  • 0 Cardamom
  • 0 Ground Ginger
  • 1/4 teaspoon saffron threads
  • 2 cups and 2 tablespoons water
  • 2 tablespoons coconut oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

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How to Make Bejeweled Chicken And Saffron Rice

  1. Preheat oven to 350°F (175°C).
  2. Rinse the rice under cold water and drain.
  3. In a medium saucepan, combine warm water, saffron threads, and kosher salt. Let steep for 10 minutes.
  4. Add the rice to the saffron water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
  5. While the rice cooks, heat coconut oil in a large skillet over medium-high heat. Add the chicken breasts and cook until no longer pink, about 5-7 minutes per side. Remove chicken from skillet and set aside.
  6. In the same skillet, sauté the carrots until crisp-tender, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  7. Stir in the chopped pimentos, sliced olives, chicken stock, orange juice, orange zest, sugar, salt, paprika, cumin, and cayenne pepper (if using). Bring to a boil.
  8. In a small bowl, whisk together the cornstarch and cold water until smooth.
  9. Pour the cornstarch slurry into the skillet. Reduce heat and simmer until the sauce has thickened, about 2-3 minutes. Adjust seasonings as needed.
  10. Place the cooked chicken breasts in a lightly greased casserole dish. Pour the sauce over the chicken.
  11. Bake in the preheated oven for 10-15 minutes, or until the chicken is heated through and the sauce is bubbly.
  12. Serve the Bejeweled Chicken over the saffron rice.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

11g

Fat

40g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Poultry Meat