saffron-infused chicken and rice #chickenrecipes #food #diet #chickentenders #shorts

Ingredients
– For the Chicken & Rice:
– 500g chicken tenders
– 3 tbsp olive oil (divided)
– 1 tsp ginger powder
– 1 tsp chili flakes
– 1/2 tsp oregano
– 1/2 tsp turmeric powder
– Salt to taste
– 1 pinch saffron
– 1 red capsicum, chopped
– 1 carrot, chopped
– 1 tomato, chopped
– 2 baby bay leaves
– 2 cloves garlic, minced
– 1 whole white onion
– 1.5 cups rice
– Boiling water (as needed)

– For the Sauce:
– 2 tbsp olive oil
– 2 tbsp tomato paste
– 1/2 tsp chili flakes
– Salt to taste
– 1 clove garlic, minced

—

Instructions

1. Prepare the Chicken:
– In a pan, heat 2 tbsp olive oil over medium heat. Add chicken tenders and season with ginger, chili flakes, oregano, turmeric, salt, and a pinch of saffron.
– Fry until the chicken starts to turn golden brown on the outside.
– Add chopped red capsicum, carrot, and tomato. Fry for a few more minutes.
– Add minced garlic and bay leaves, then pour in enough boiling water to cover the ingredients.
– Place a whole white onion in the pot, cover, and let it cook on low heat for 1 hour until tender and fragrant.

2. Prepare the Rice:
– In a separate pot, bring water to a boil, adding salt and a dash of olive oil.
– Add rice and cook for 10 minutes, then drain and rinse to remove excess starch.

3. Layer and Cook:
– In a large pot, add 1 tbsp olive oil to the bottom. Place the cooked chicken mixture in the pot, then layer the partially cooked rice on top.
– Add an extra pinch of saffron over the rice for more aroma and color.
– Cover and cook on low heat for about 40 minutes to allow the flavors to meld and the rice to absorb the flavors.

4. Make the Sauce:
– In a small saucepan, combine olive oil, tomato paste, chili flakes, salt, and minced garlic. Heat until aromatic, then serve alongside the dish.

5. Serve:
– Serve the crispy saffron chicken and rice with the side sauce and enjoy the deliciously rich flavors!

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