🟩 Saffron Chicken And Rice

Ingredients

• 500 g chicken thigh fillets, skin removed, cut into 3 cm pieces
• 2 tbsp suitable oil (e.g., canola, sunflower – failsafe approved)
• 5 spring onion stems, chopped (white part only for failsafe)
• 1–2 garlic cloves, crushed (optional in RPAH, small amount per serve)
• ½ tsp saffron threads, crushed between fingers
• 2 cups long grain rice
• 4 cups homemade chicken stock (failsafe – plain, additive free)
• Sea salt, to taste

Method

1. Heat oil in a heavy-based frypan. Brown chicken pieces on all sides for 2–3 minutes. Remove and set aside.
2. Reduce heat to medium. Add spring onions, garlic, and saffron, stirring for about 1 minute. Add rice and stir to coat in oil.
3. Add chicken stock. Bring to the boil, then reduce heat to very low, cover, and cook for 15 minutes.
4. Arrange chicken pieces on top of rice mixture (do not stir in). Cover and cook for a further 10 minutes or until chicken is cooked through.
5. Fork chicken through rice, cover, and let stand for 5 minutes before serving.

Dietary Notes

• GF – Naturally gluten free.
• DF – Naturally dairy free.
• Low histamine– Cook/serve immediately; use fresh chicken.
• LS/LA – Low salicylate and Amines – Strict failsafe approved (spring onion white part only).
• Low FODMAP – Use only green tops of spring onion; omit garlic or replace with garlic-infused oil.
• No high salicylates, strong amines, or free glutamates.