Saffron Basmati Rice w/ Chicken



This is one of our all time favorite meals to have:

Saffron Basmati Rice and Chicken

3 cups low sodium chicken broth
¼ teaspoon saffron threads
1 tablespoon unsalted butter
2 tablespoons olive oil
1 med onion chopped
2 cloves garlic chopped
2 cups basmati rice or long grain rice or jasmine rice
1 cup frozen peas
1 ½ pounds chicken – cubed and cooked
¼ teaspoon salt
¼ teaspoon pepper

To get the most flavor out of the saffron, steep it in warm chicken broth. Heat the chicken broth until hot but not boiling. Remove from heat and crumble the saffron, crushing the stamens, then stir and let steep while you continue with the recipe.

Heat butter and oil in a large heavy pot. Add the onion and cook on medium heat, stirring, until soft. Stir in rice and cook until the grains turn opaque and are completely coated, about 10 minutes. Add the garlic, chicken, salt, pepper and peas. Pour in the broth and stir, bring to a boil. Reduce the heat to very, very low, cover and simmer until the liquid is absorbed and the grains are tender, about 20 minutes. Stir with a fork and cover to simmer for another 5 minutes. Stir again and serve.