Best 3 Saffron Rice With Chicken Peppers Recipes

Embark on a culinary journey to savor the exquisite flavors of Saffron Rice with Chicken and Peppers, a delectable dish that tantalizes the taste buds with its vibrant colors and aromatic spices. This delectable meal combines the richness of saffron-infused basmati rice, succulent chicken pieces, and a medley of colorful bell peppers, creating a symphony of flavors that will leave you craving for more. The addition of aromatic herbs and zesty lemon juice adds a refreshing touch, while the vibrant yellow hue of the saffron lends an elegant presentation. This comprehensive guide provides three variations of this classic dish: a traditional preparation, a one-pot version for convenience, and a vegetarian alternative for those seeking a meatless option. Get ready to delight your senses with this flavorful and visually stunning dish that promises to be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Categories Chicken Olive Pepper Poultry Rice Vegetable Sauté Saffron Pea Bell Pepper White Wine Winter Party Potluck Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

CHICKEN WITH SAFFRON RICE

Chicken With Saffron Rice image

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Provided by Bonnie G 2

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

Preheat oven to 350.
Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
Brown chicken in batches, 7-8 minutes per batch.
Transfer to plate. Discard fat; wipe out pot.
In same pot over medium heat, warm 1 tablespoon oil.
Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
Add garlic; cook 30 seconds.
Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
Let stand 10 minutes.
Sprinkle with parsley.

SAFFRON RICE WITH CHICKEN & PEPPERS

Saffron rice with chicken & peppers image

Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too

Provided by Roopa Gulati

Categories Dinner, Main course

Time 50m

Number Of Ingredients 13

Ingredients

saffron , generous pinch
6 tbsp warm water
2 tbsp olive oil
4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
2 sprigs thyme
2 medium onions , sliced
3 large garlic cloves , finely chopped
juice of 1 lime
1 red pepper , seeded and cut into strips
100ml dry white wine
125ml light chicken stock
250g basmati rice
100g frozen peas (or fresh, cooked)

Steps:

Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

Tips:

Use a good quality saffron. Saffron is the most expensive spice in the world, so it's important to use a good quality product. Look for saffron that is a deep red color and has a strong aroma.
Toast the saffron before using it. Toasting the saffron will help to release its flavor and aroma. To do this, heat a small pan over medium heat and add the saffron. Cook for 1-2 minutes, stirring constantly, until the saffron is fragrant and has darkened in color.
Use a flavorful stock. The stock you use to cook the rice will add a lot of flavor to the dish. Use a homemade stock if you can, or a good quality store-bought stock.
Don't overcook the rice. Rice is best when it is cooked al dente, with a slight bite to it. Overcooked rice will be mushy and bland.
Serve the rice immediately. Saffron rice is best served immediately after it is cooked. This will help to preserve the saffron's flavor and aroma.

Conclusion:

Saffron rice with chicken and peppers is a delicious and flavorful dish that is perfect for a special occasion. The saffron adds a beautiful golden color and a unique flavor to the rice, while the chicken and peppers provide a hearty and satisfying meal. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give saffron rice with chicken and peppers a try. You won't be disappointed!