Chicken Saffron Rice Pilaf is a simple, comforting dish. I’ve been making this cozy chicken rice dish for a friend who is battling cancer. Both she and husband raved about it the first time I made it. I think there’s just something about chicken and rice that feels like a big hug when you eat it.
This Chicken Saffron Rice Pilaf is really very easy and has just a few ingredients, but a couple of secret ingredients and techniques make this recipe work really well.
The “secret” ingredients include ghee, saffron and onion powder (my friend is on a low residue diet, which does not allow onions, so onion powder is a good substitute) as flavor enhancers. Also, I used fragrant basmati rice and homemade chicken broth. Basmati rice (or you can use jasmine rice) has a beautiful fragrance that regular long-grain rice does not have. Homemade chicken broth (from the poached chicken I made) is almost always better than store-bought. As far as cooking technique, the extra step of toasting the rice with the vegetables for a few minutes adds extra flavor.
So many cultures have their own versions of chicken and rice. I hope you find comfort in this simple but delicious version of chicken and rice.
Chicken Saffron Rice Pilaf
Ingredients
- 1 pinch saffron
- 1 tablespoon ghee or olive oil
- 1 large carrot peeled, chopped
- 1 stalk celery outside parts peeled, chopped
- 1 1/2 cups basmati rice or jasmine rice
- 3 cups low sodium chicken broth
- 1/2 teaspoon onion powder
- 1 1/4 cups poached or roasted chicken breast shredded
- 1 lemon
- fresh parsley chopped
Instructions
Place saffron in a small bowl and add a little water; let soak.
Heat ghee in large skillet. Add carrots and celery; saute until carrots soften, about 3-4 minutes. Add rice and saute until lightly toasted, coating with oil.
Cooking in rice cooker
Transfer rice mixture to rice cooker. Add saffron, chicken broth and onion powder. Cook on white rice setting.
Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Cooking on the stovetop
Add saffron, chicken broth and onion powder to skillet. Bring to a boil, then reduce heat and cook on medium-low, covered, for 25-30 minutes, until rice is cooked.
Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Recipe Notes
Adapted from Rebecca Katz's Cancer-Fighting Kitchen cookbook
I love the ease of preparation and the flavour! Super yummy!