Add chicken, aromatics, spices, rice and broth into a dutch oven for an impressive one-pot meal ready in no time.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 big pinches of saffron threads (about 1/2 teaspoon)
- 3 tablespoons unsalted butter
- 2 small shallots, thinly sliced
- Kosher salt
- 3 skinless, boneless chicken breasts (about 8 ounces each)
- 1 teaspoon ground cumin
- Freshly ground pepper
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, grated
- 1 cup basmati rice, rinsed well
- 1 cup low-sodium chicken broth
- 1/3 cup frozen peas, thawed
- 1/2 cup whole-milk yogurt
Instructions
- Preheat the oven to 425˚ F. Mix the saffron and 1 tablespoon hot water in a bowl; set aside to steep. Melt 2 tablespoons butter in a medium Dutch oven over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden brown and crisp, 4 to 5 minutes. Remove to a small bowl with a slotted spoon.
- Season the chicken on both sides with the cumin and a generous pinch each of salt and pepper. Add to the Dutch oven and cook, turning once, until lightly browned on both sides, 6 to 8 minutes; remove to a plate.
- Add the remaining 1 tablespoon butter to the pot along with the ginger and garlic and cook until toasted, about 30 seconds. Stir in the rice until well coated, then pour in the chicken broth, 1/2 cup water, the saffron with its liquid, ½ teaspoon salt and a few grinds of pepper. Bring to a simmer, then stir, lay the chicken on top and cover. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed the liquid, about 15 minutes.
- Transfer the chicken to a cutting board and let rest 5 minutes. Add the peas to the rice; fluff with a fork. Season the yogurt with a pinch each of salt and pepper. Slice the chicken and serve with the rice. Drizzle with the yogurt and top with the shallots.
Nutrition Facts
| Calories | 480 |
| Total Fat | 15 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 151 milligrams |
| Sodium | 472 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 2 grams |
| Protein | 45 grams |
| Sugar | 3 grams |
| Calories | 480 |
| Total Fat | 15 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 151 milligrams |
| Sodium | 472 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 2 grams |
| Protein | 45 grams |
| Sugar | 3 grams |
Reviews
I did this in the Instant Pot with the sauté function and then pressure cooked the rice and chicken for 12 mins, then natural release before adding peas. Watch out and don’t salt the chicken too much. The family liked it a lot. The Instant pot makes it a little quicker and the chicken is juicy, also saves cleanup!
This was really good!! Realized too late I didn’t have basmati rice so we used regular. It was totally fine. Loved how quick and easy this came together.
Any suggestions on what I would modify if using brown basmati rice? Any assistance would be greatly appreciated, I am prepping and realized my rice is brown and not white.