Recipes Side Dishes Rice and Grains Chicken with Saffron Rice
Chicken with Saffron Rice

Chicken with Saffron Rice

Chicken with Saffron Rice is rated 4.4 out of 5 by 5.
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Prep Time: 35 minutes
Cook Time: 85 minutes
Servings: 8
This is our version of arroz con pollo, the traditional Spanish dish of chicken and rice that is seasoned with saffon. The ingredients are simmered together to enhance the flavors, creating the perfect one-pot meal.

Ingredients:

  • 3 1/2 lb. chicken thighs and drumsticks
  • Salt, to taste, plus 1 1/4 tsp.
  • Freshly ground black pepper, to taste
  • 2 Tbs. olive oil
  • 1 yellow onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1/4 tsp. crumbled saffron
  • 1/4 tsp. red pepper flakes
  • 5 garlic cloves, minced
  • 1/2 cup dry sherry
  • 2 1/4 cups chicken broth
  • 1 can (14 1/2 oz.) diced tomatoes with juices
  • 3 cups medium-grain rice
  • 1/2 cup green olives, pitted and halved
  • 1 Tbs. minced fresh flat-leaf parsley

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.

Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.

In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.

Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time.

Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen
Rated 5 out of 5 by from Great Sunday Meal Tried this recipe and it was very good .Everybody went back for seconds.We used boneless chicken thights.Used our Staub cooker.Very good
Date published: 2015-02-16
Rated 3 out of 5 by from Just Mediocre even with the saffron sold at W-S If I ordered this in a restaurant I'd be disapointed by my choice. I'd say it was cooked well but not what I should have ordered. As a teen, I ate a lot of dinners at my Spanish friend's house where the chicken and rice or pork and rice dinners were phenomenal. I'm not sure what is missing in this recipe (it's not the saffron sold here at W-S which is very good), but I won't be trying it again to find out.
Date published: 2014-03-11
Rated 4 out of 5 by from makes a ton. a new chicken and rice dish for our family. fairly easy meal to make...and it makes a ton!
Date published: 2014-01-07
Rated 5 out of 5 by from An excellent recipe My family loves this recipe and for good reason. First off, it's aromatic and makes the entire house smell great. Most of all, it's a simple dish to prep and cook and it tastes delicious. This also is a nice dish if you have visitors. The chicken comes out fall-of-the-bone tender, and the flavors are full and delicious. It's great for leftovers and to take to lunch.
Date published: 2013-03-02
Rated 5 out of 5 by from Awesome no-fail recipe This is a wonderful dish... only change we make is to double the amount of diced tomatoes that go in it, otherwise it seems a little too dry and too dense. Makes great left-overs. Even the kids like it. Takes some time to make, but it's easy.
Date published: 2012-02-11
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