In continuation with my previous Royal® Basmati Rice review, I made you an easy-peasy, super yummy, one-pot meal.
You guys, this dish is bursting with flavor! Plus, it uses fridge and pantry staples, making it an easy go-to when you get home and realize you have nothing to make for dinner. Problem solved!
As we discussed in my last rice post, Royal® Basmati Rice is my new favorite rice. I’ve loved basmati rice for years due to its fluffiness and slightly nutty flavor, but one day my favorite grocery store version was discontinued (so terrible!). Thankfully, Royal® offered to send me a sample of their basmati. I loved it and used the sample up within a week, then immediately ran to Costco to grab a 20-pound burlap sack of it for $15.49 – just $0.77/pound! Such a steal.
Now that we have 20 pounds of rice in this 2-person household, I’ve been trying to come up with new dinner ideas centered on this beautiful grain.
The first recipe that I made with the rice samples was delicious saffron rice, which Landon claimed was the best rice he’d ever had. I knew that I needed to make it again for you all, but wanted to beef it up to make it a complete meal. So I threw in some chicken and veggies and a few more seasonings and cooked it all up in one pot. And what a yummy dinner it was!
I love the flavor that the saffron, smoked paprika, and cayenne add to this dish. A little smoky and very warming. The addition of capers provides little salty pops throughout which gives another dimension to the dish. Note: I used capers here because I’m not an olive fan, but if you love olives, they would fit beautifully! It’s also a great way to sneak in some veggies!
Saffron can be a little pricey, but a little saffron goes a long way. I bought a small glass jar of saffron from Trader Joe’s a few months back, but since then I’ve noticed that Costco started carrying it. Other great uses for saffron include paella, bouillabaisse, and risotto, so this won’t be a spice that you’re only buying for one dish if you don’t want it to be!
If you’re in the market for a new one-pot meal, give this one a go! It’s warm, filling, and packed with flavor, while still being easy to prepare and a breeze to clean up.
- 2 ½ pounds chicken thighs, bone-in and skin-on
- Freshly ground black pepper, to taste
- Table salt, to taste
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 4 strands saffron, crumbled
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 3 garlic cloves, minced
- ½ cup white wine*
- 2 cups chicken broth
- 1 can (14.5 ounce) diced tomatoes, undrained
- 2 tablespoons capers**
- 1 ½ cups basmati rice, rinsed and drained
- ¾ teaspoon kosher salt
- 1 tablespoon minced fresh flat-leaf parsley
- Position a rack in the lower third of an oven and preheat to 350°F.
- Season the chicken with salt and black pepper to taste. In a Dutch oven over medium-high heat, warm the olive oil. Brown the chicken thighs on all sides, 7 to 8 minutes. Transfer to a plate. Discard the fat and oil left in the pot.
- In the same pot over medium heat, melt the butter. Add the onion, bell pepper, saffron, cayenne, and smoked paprika. Cook, stirring occasionally, until the onion and peppers have softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the wine and cook until slightly reduced, about 1 minute, while scraping the bottom of the pot to loosen any cooked on bits. Add the chicken, broth, and tomatoes and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes.
- Stir in the rice, capers, ¾ teaspoon salt and black pepper to taste. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 20 minutes, stirring once halfway through the cooking time.
- Remove the pot from the oven and let stand for 10 minutes. Sprinkle with the parsley and serve immediately.
**I’m not a fan of olives, so I used capers for a salty punch instead. If you’re an olive-lover, feel free to chop them up and use them here!
Recipe adapted from Williams-Sonoma.