Saffron Chicken

Robin DuPree


I found this recipe in a "Healthy Cooking" recipe cookbook, and is an easy, quick, and delicious version of chicken that your family will love. If a person wants to make this recipe with some convenience and less expense, there is a Mahatma brand of Saffron Rice that I use for this recipe and the Walmart supermarkets sells it. It works perfect and adds a touch of convenience to a easy meal.....


★★★★★ 2 votes

25 Min
35 Min


Add to Grocery List

  • 2-3 lb
    chicken wings and thighs, or breast, if preferred.
  • 3 Tbsp
    olive oil
  • 1
    small onion, peeled and finely chopped
  • 1-2
    large cloves of garlic, minced
  • 3 tsp
  • 8
  • 1 1/2 c
    long grain white rice
  • 2 1/2 c
    boiling water, or chicken stock
  • ·
    large pinch saffron strands or 1/4 tsp ground saffron
  • 1-2 c
    frozen peas
  • 3 Tbsp
    chopped parsley
  • ·
    salt and freshly ground black pepper

How to Make Saffron Chicken


  1. Remove the skins from the chicken for the healthy version, or if preferred, you can leave them on the chicken portions.
  2. Heat the oil in a large casserole dish or saute pan, and fry the chicken, turning it frequently to brown evenly. Season with a little salt and pepper, then remove it from the pan after chicken is almost cooked and set aside.
  3. Add the onions and garlic to the juices in the saute pan and cook slowly until softened but not colored.
  4. Add the paprika to the onions and fry quickly for about 30 seconds to just brown.
  5. Cut a small cross into the skins of the tomatoes and plunge them into boiling water.
  6. Using a sharp knife peel away the loosened skin from each tomato.
  7. Cut the tomatoes into quarters and remove the cores and seeds. Chop the tomato flesh finely and add this to the saute pan with the paprika and the onions.
  8. Cook for about 5-10 minutes to draw off the liquid from the tomatoes. The sauce mixture should be of a soft dropping consistency when this has been done.
  9. Stir the rice, water and saffron into the tomato puree along with the browned chicken portions. Bring to a boil, reduce the heat to simmering, then cover the casserole tightly and cook for about 20 minutes. Then remove the cooked chicken from the pot since at this point the rice will begin to stick. Stir the bottom of the pot to make sure your rice is not adhering to the pot and burning.
  10. Add the peas and the parsley to the casserole, stir well and continue to cook for a further 5-10 minutes, or until the rice is tender and all the liquids have been absorbed. Add the chicken back to the pot and allow to cool before stirring.
  11. Serve warm.

Printable Recipe Card

About Saffron Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

Show 3 Comments & Reviews

13 Cluckin' Great Chicken Recipes For Tonight's Dinner

13 Cluckin' Great Chicken Recipes for Tonight's Dinner

Kitchen Crew @JustaPinch

Need some inspiration for tonight's dinner? Try one of these 13 cluckin' great chicken recipes.

17 Delicious Recipes With Wine Pairings

17 Delicious Recipes With Wine Pairings

Kitchen Crew @JustaPinch

Ever wonder what wines you should pair with your favorite foods? Here is your guide!

Winner, Winner Have An Easy Chicken Dinner Tonight Recipe

Winner, Winner Have an Easy Chicken Dinner Tonight

Kitchen Crew

Chicken is my go-to when I just can't figure out what to make for dinner. Whenever I find myself wondering what to make, I grab a package at the market...