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Savory Saffron Chicken Polow
Savory Saffron Chicken Polow
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
My modern Persian chicken and rice dish is a family favorite. Perfect for a main meal with a side salad.
Ingredients:
  • 5.3333334922791 cups water
  • 6.5 tablespoons olive oil, divided
  • 16 ounces yellow saffron rice
  • 2 yellow onions, chopped
  • 2 pounds skinless, boneless chicken breast halves, cut into cubes
  • 2 cups chicken broth
  • 2 (16 ounce) cans chickpeas (garbanzo beans), drained
  • 4 ounces raisins
  • 1 tablespoon paprika
Instructions:
  • In a large pot, simmer water with 3 1/2 tablespoons of olive oil until boiling. Stir in saffron rice and cover. Cook on low heat for 20 minutes until rice is tender and liquid is absorbed.
  • In a skillet over medium-high heat, sauté onions and garlic in 3 tablespoons of olive oil until they are lightly browned and softened, which should take around 5 to 10 minutes.
  • Add chicken to the skillet to sear it on all sides. Pour in chicken broth and bring it to a boil. Lower the heat, cover, and simmer for 30 to 45 minutes until the broth reduces and chicken becomes tender. Remove from heat and shred the chicken using two forks.
  • Preheat the oven to a toasty 385 degrees F (196 degrees C) and generously grease a 9x12-inch baking dish.
  • Layer half of the rice on the bottom of the baking dish. Spoon the chicken and onion mixture over the rice, then top with chickpeas and raisins. Add the remaining rice and sprinkle with paprika.
  • Bake in the preheated oven for about 30 minutes, until liquid is nearly cooked off and rice is lightly browned at the edges. Let cool for 15 minutes before serving.

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