Quick and Easy Saffron Chicken and Rice Skillet

If you love saffron, this recipe is needed for the ready and if you never tried saffron what are you waiting for. This is a simple dish that takes one pan and a few ingredients that are readily available at the store. If you don’t know what saffron is, it is the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. It makes a very distinct yellowish color to the meal with a great bold flavor. Saffron is known to help with mental and heart health.

Now to the dish.
 
The first thing I do is dredge the chicken breast in flour that is seasoned with salt and pepper. (You can skip this step for health reasons) I do this for the coloring of the chicken. Add the oil to a hot pan and sear the chicken until it is golden brown and remove for the pan, you might need to do batches of this a couple times. The chicken should not be fully cooked since it will finish cooking later.

Once the chicken is finished being seared, add the diced onions and cook until golden brown then add the garlic and cook until the garlic is soft.

Add the rice and stir in until the rice and  onion mixture is combined

Add in the Chicken stock

Then it is time for the star ingredient, when adding the saffron  grind it softly between your fingers to break it up and let it release its aroma faster into the dish.

Add the frozen peas, add then frozen so they don't over cook and fall apart while the dish is cooking. Stir everything together thoroughly.

Add the chicken back into the pan. Cover the pan and let it cook over low for about 35 mins until the rice is fully cooked. I remove the chicken and give the rice one good stir before serving so everything is  fluffed up.

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