It’s an excellent situation when I’m faced with what to do when gifted a King’s Ransom worth of saffron! Oh. My. Yes. Thanks to my dear friend Joan, who brought me oodles of fancies from Spain, I will be luxuriating in saffron dishes for quite a while. I’m even playing with saffron cookies!
Early autumn weather is unpredictable in the Bay Area; could be blazing hot or chilly with fog. Lately there’s a definite crispness to the air, a perfect time to transition to heartier meals. This stovetop version of arroz con pollo fills the bill.
This one is quick enough for a weeknight dinner; and very presentable for guests as well.
A quick note of advice: If at all possible, marinate the chicken pieces overnight. In any case, marinate it as soon as possible as you begin preparing this recipe. You will be rewarded with juicy, flavorful bites throughout the dish.
Chicken with Saffron Rice
Adapted from Serious Eats
INGREDIENTS
- 8 chicken thighs, bone-in and with skin; about 2-1/ 2 pounds
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/ 2 cup red bell pepper, diced
- 1 teaspoon fresh garlic, minced
- 1 cup long grain white rice, rinsed until water runs clear and drained in a strainer
- 1 cup chicken broth, low sodium
- 1/ 2 cup water, plus 1 tablespoon water to bloom the saffron
- 1/ 4 teaspoon saffron threads
- 1 bay leaf
- 1/ 2 cup frozen peas
- Flat leaf parsley, chopped
For the marinade:
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/ 4 teaspoon table salt
- 1/ 4 teaspoon garlic powder
- 1/ 4 teaspoon black pepper, freshly ground
- 1/ 4 – 1/ 2 teaspoon piment d’Esplette (substitute 1/ 8 teaspoon cayenne pepper) to taste
INSTRUCTIONS
You will need a large skillet, 12-inches in diameter, and with a well-fitted lid.
- Combine all marinade ingredients into a large bowl. Add chicken and mix to distribute evenly. Cover and set aside in the refrigerator; overnight is better yet.
- Place the saffron threads into a small bowl and cover with the 1 tablespoon of water. Set aside.
- Heat the butter and olive oil over medium-high heat in a large 12-inch skillet. As soon as the butter begins to foam; add the chicken, skin side down, and brown well, about 5-8 minutes. Turn pieces over to brown, another 5 minutes or so. Transfer the chicken to a large plate and set aside.
- Discard all but 2 tablespoons of oil from the pan. Reduce the heat to medium and add the onion, red pepper and garlic. Cook until vegetables begin to soften, about 5 minutes. Add the rice and stir to incorporate the vegetables, continue cooking 3-4 minutes until you hear the rice sizzle a bit.
- Add the broth, water, saffron along with the soaking water, and bay leaf to the pan; and bring to a boil. Then reduce heat to a slow simmer. Taste and add salt/pepper if needed.
- Return the chicken to the pan, skin side up, and nestle the pieces into the rice. Pour in any accumulated juices from the plate, and then cover the pan.
- Cook for about 25 minutes, until the liquid is absorbed and the rice is tender. If it is not tender, add boiling water, sparingly, and continue cooking as needed.
- Remove the pan from the heat and add in the peas. Cover loosely with a clean kitchen towel and let rest about 5 minutes; allowing rice to absorb any remaining liquid and becomes fluffy. If you’d like to crisp up the chicken skin, set it directly under a pre-heated broiler for a few minutes (Remove the toweling, just the chicken is browning!). Make sure your pan and its handles are broiler-safe, and watch it closely!
- To serve: Remove the bay leaf and garnish with generous amounts of parsley.
