One-Pot Saffron Chicken & Rice with Vegetables
Evoke the rich and complex flavors of the Middle East with this sophisticated but super-easy dish!
Serves 4; 15 min. prep; 30 min. cook time
Ingredients
250g Pinwheel long grain saffron jasmine rice
1/4 lb Pinwheel Local Sweet Peas (frozen)
½ lb. Pinwheel Cauliflower Florets (frozen)
2 tbsp vegetable oil
1 large onion, chopped
2 lbs. all-natural boneless skinless chicken breasts, cut into bite-sized chunks
salt & pepper
400 ml chicken stock
200ml coconut milk or light cream
3 Tbsp unsalted cashews (toasted briefly in a skillet or toaster oven)
Optional: cilantro leaves
Instructions
Season the chicken with 1 tsp salt and a couple of grindings of black pepper. Heat the oil in a a large dutch oven, paella pan or saute pan (with a lid) over a medium heat, then saute the onion until softened, about 3-5 mins. Add the chicken and cook for another couple of minutes, stirring to color on all sides.
Add the rice, stir well, then stir in the stock, coconut milk, peas and cauliflower. Bring to a boil, then reduce to a gentle simmer, cover the pan tightly and cook for about 25-30 mins until the liquid has been absorbed, the chicken and rice are cooked through. Season to taste with salt & pepper. Scatter over the cashews and cilantro, if using. Serve hot.