A simple one-pot chicken and rice meal with garlic, spring onion greens and optional saffron.
Ingredients
- 400 g chicken thigh fillets, trimmed and cut into 3 cm pieces
- 1 tbsp suitable oil
- 1 garlic clove, crushed or finely minced
- 3–4 spring onion green tops, finely sliced
- A pinch of saffron threads, optional
- 2 cups long-grain white rice, such as jasmine or basmati
- 4 cups homemade chicken stock
or water with a pinch of salt - Sea salt, to taste
Method
1. Warm the oil
Heat the oil in a wide pot over medium-low heat.
2. Cook the garlic gently
Add the garlic and cook for about 20–30 seconds, stirring, just until fragrant.
Avoid browning the garlic.
3. Lightly cook the chicken
Add the chicken pieces and cook for 3–4 minutes, until they turn white on the outside.
They do not need to brown.
Remove the chicken and set aside.
4. Add the spring onion
Add the sliced spring onion greens and cook for 30–60 seconds, until softened.
5. Add the saffron
If using, add the saffron and stir gently for about 20 seconds.
6. Add the rice
Add the rice and stir briefly so the grains are coated in the oil and aromatics.
7. Add the stock
Pour in the stock or water and add a little salt if needed.
Bring to a gentle boil.
8. Simmer
Reduce the heat to very low, cover and cook for 15 minutes.
9. Return the chicken
Place the chicken over the rice without stirring it through.
Cover and cook for another 10 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.
10. Rest
Turn off the heat and leave covered for 5 minutes.
Fluff the rice gently with a fork before serving.
Serving Suggestions
Serve with one or two simple sides such as:
- steamed zucchini;
- steamed carrot;
- bok choy;
- sliced pear;
- peeled cucumber; or
- a small sprinkle of parsley or chives.
Friendlier Food Note
If garlic is a known trigger, it can simply be omitted. Using a small amount of fresh garlic rather than relying on a strongly seasoned sauce keeps the dish easy to adjust according to individual tolerance.
