Baked Saffron Chicken & Rice
The pungent combination of spices and aromatics is all you need to imagine the deliciousness of this Baked Saffron Chicken & Rice.
Ingredients
- 4 chicken thighs skin on, bone in
- 2 chicken breasts skin on, bone in, cut in half
- 4 teaspoons dried oregano
- salt and pepper to season
- Oil for browning
- 1 medium green pepper chopped
- 2 cups onion chopped
- 4 large garlic cloves chopped
- 2 cups rice (I use Basmati)
- 1 bay leaf
- 1 teaspoon saffron threads crumbled
- 1 28-ounce can diced tomaotes
- 2 cups chicken broth
- ½ cup green olives pitted
- ½ cup red pimentos sliced
- frozen peas to serve
Instructions
- Preheat oven to 350°F.
- Season the chicken pieces with salt, pepper, and oregano. Heat a large Dutch oven over medium high heat, add some oil. Working in batches, brown the chicken on both sides. Remove to a platter as they are browned.
- Add more oil to the Dutch oven if needed, then add the green pepper, onion, and garlic. Saute until the onion is translucent, about 8 minutes.
- Add the rice, and stir to mix with the green pepper, onion, and garlic. Stir the rice to toast it, about 5 minutes. Then add the bay leaf and saffron threads.
- Pour the chicken broth and diced tomatoes into the Dutch oven and stir to combine.
- Return the chicken pieces to the Dutch oven, laying them on top of the rice and vegetables.
- Cover and bake for 1 hour and 20 minutes.
- Remove from the oven, sprinkle the green olives and pimentos over the top. Serve immediately with buttered green peas.
Notes
If you don't have a large Dutch oven, you can brown the chicken, vegetables, and rice in a large skillet and transfer everything to a large baking dish.
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