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Sean Gariano
By Sean Gariano

Crispy Chicken and Saffron Rice

8 steps
Prep:30minCook:35min
Updated at: Fri, 12 Apr 2024 02:48:54 GMT

Nutrition balance score

Good
Glycemic Index
66
Moderate
Glycemic Load
55
High

Nutrition per serving

Calories967.5 kcal (48%)
Total Fat44.7 g (64%)
Carbs83.4 g (32%)
Sugars3.9 g (4%)
Protein52.9 g (106%)
Sodium1335.4 mg (67%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 450 degrees
Step 2
2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.
Step 3
3. Cook the thighs in batches of 4 at a time, starting with the skin side down, over high heat until deep golden brown, about 4 minutes per side. Transfer chicken thighs to a plate.
Step 4
4. Discard all but 1 tsp of fat. Add in chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, 1 minute.
Step 5
5. Stir in 2 cups of white rice, then 4 cups of chicken broth, 1 gram saffron (Break it up in your fingers as you sprinkle it in to release the oils in the spice.), 1 cup of peas and 1 tsp salt. Return skillet to heat until the liquid just starts to boil.
Step 6
6. Transfer to oven safe deep tray
Step 7
7. Add in chicken thighs skin side up. Put tray in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through, about 35 minutes.
Step 8
8. Remove from oven, allow to rest for 5 minutes before serving.

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