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 You'll Love Making This
Cooking Techniques
- Use bone-in chicken pieces for more depth of taste and juiciness.
- Rinse the rice thoroughly until the water runs clear to remove excess starch and achieve fluffy grains.
Step 1
Bring water and 3 1/2 tablespoons of olive oil to a boil in a large pot. Once it’s boiling, stir in the saffron rice, then lower the heat to a simmer, cover, and let it cook until the rice is 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 nicely browned and softened, which should take around 5 to 10 minutes.
Step 3
Toss the chicken into the skillet and cook it until it’s browned on all sides. Pour in the chicken broth, bring it to a boil, then lower the heat, cover, and let it simmer until the broth reduces and the chicken is tender—this will take anywhere from 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. Spread 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 rice edges turn a light golden brown, about 30 minutes. Let it sit for 15 minutes before serving to let the flavors settle.
