Ingredients
- 5 ⅓ cups water
- 6 ½ tablespoons olive oil, divided
- 16 ounces yellow saffron rice
- 2 yellow onions, chopped
- 1 clove garlic, minced
- 2 pounds skinless, boneless chicken breast halves, cut into cubes
- 2 cups chicken broth
- 2 (16 ounce) cans chickpeas (garbanzo beans), drained
- 4 ounces raisins
- 1 tablespoon paprika
Why This Recipe Is So Delicious
Pro Kitchen Tips
- Use chicken thighs for juicier and more flavorful meat.
- Let the rice rest covered for 10 minutes after cooking to absorb all the flavors.
Step 1
Bring water and 3 1/2 tablespoons of olive oil to a boil in a large pot. Once boiling, stir in the saffron rice, then lower the heat to a gentle simmer. Cover the pot and let the rice cook until it’s tender and all the liquid is absorbed, about 20 minutes.
Step 2
While the rice is cooking, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic, stirring occasionally, and cook until they’re soft and just starting to brown, around 5 to 10 minutes.
Step 3
Toss the chicken into the skillet and cook it until each piece gets a nice sear. Pour in the chicken broth, bring everything to a boil, then reduce the heat to low. Cover the skillet and let it simmer until the chicken is tender and the broth has reduced, which should take about 30 to 45 minutes. Once done, take the chicken off the heat and shred it with two forks.
Step 4
Preheat your oven to 385°F (196°C) and grease a 9x12-inch baking dish. Start by spreading half of the cooked rice evenly on the bottom of the dish. Layer the shredded chicken and onion mixture over the rice, then sprinkle the chickpeas and raisins on top. Cover everything with the remaining rice and finish by sprinkling a bit of paprika over the top.
Step 5
Pop the dish in the oven and bake until most of the liquid has cooked off and the edges of the rice turn a lovely golden brown, about 30 minutes. Let it rest for 15 minutes before serving to let all the flavors settle.
