This is another easy and delicious one pot recipe. This classic dish starts with saffron, curry, cumin, smoked paprika and garlic. Add in the Basmati rice and bits of chicken to complete this hearty meal. This recipe easily doubles for a larger crowd and is always a big hit.
I love to serve up this dish with a little hot sauce on top and a simple salad on the side.
***Saffron is world’s most expensive spice by weight and comes from dried stigma from the inside of the flower of the saffron crocus (Crocus sativus) plant. It takes 150 thousand flowers to get just 1 kilogram of Saffron. The reddish dark orange thread of Saffron (Kesar) gives food a bright yellow color with a peculiar subtle aroma and flavor. Saffron (Kesar) is used in many rice dishes.
You can find Saffron here
2 boneless skinless chicken breasts (halves) cut into chunks
1 yellow onion, finely diced
1 medium carrot- shredded
2 cups basmati rice
3 cups chicken stock, or water
a few strands of saffron
Salt and pepper to taste
2 cloves garlic-minced
1 tsp. smoked paprika
1 tsp. cumin powder
1/2 tsp. curry powder
1/4 tsp. Cayenne pepper
2 Tbsp. olive oil
Chopped green onions for garnish
In a large heavy pot such as a Dutch oven heat 1 Tbsp. of oil over medium heat. Season chicken pieces with salt and pepper; sauté until browned, about 5 minutes. Remove chicken and set aside.
Heat remaining oil in skillet; add onions, carrots and garlic. Sauté, stirring frequently, about 5 minutes. Add sautéed chicken back to the pot and mix it well. Add rice, smoked paprika, saffron, cumin, curry powder, and cayenne pepper.
Add chicken stock and bring to simmer, reduce heat to medium-low, cover and cook for about 15 minutes.
Garnish with green onions and serve hot.