Saffron Pilaf with Spicy Chicken
A flavorful and aromatic Indian-inspired dish featuring chicken cooked in a spicy tomato sauce and served over a bed of saffron-infused pilaf.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●1 large onionchopped
- ●2 inches gingergrated
- ●1 teaspoon garam masalaground
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperground
- ●1 cup tomato saucecanned
- ●1 cup Basmati riceuncooked
- ●1/2 teaspoon saffron threadsdried
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- 2
Add the onion and cook until browned, about 5 minutes.
- 3
Add the ginger and cook for 1 minute.
- 4
Add the chicken and cook until browned, about 5 minutes.
- 5
Add the garam masala, cumin, coriander, and cayenne pepper. Cook for 1 minute.
- 6
Add the tomato sauce and bring to a simmer.
- 7
Reduce heat to low and cook, covered, until the chicken is cooked through, about 10 minutes.
- 8
Meanwhile, prepare the pilaf by heating 2 tablespoons of oil in a large saucepan over medium heat.
- 9
Add the Basmati rice and cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
- 10
Add 2 cups of water and bring to a boil.
- 11
Reduce heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes.
- 12
Add the saffron threads to the cooked rice and stir to combine.
- 13
To serve, place the chicken and sauce over the pilaf and garnish with fresh cilantro, if desired.