Name: Saffron Infused Rice with Chicken and Bell Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 6 tbsp warm water; 2 tbsp olive oil; 4 piece boneless and skinless chicken; 2 sprigs thyme; 2 piece medium onions; 3 clove large garlic cloves; 1 piece lime; 1 piece red pepper; 100 ml dry white wine; 125 ml light chicken stock; 250 g basmati rice; 100 g frozen peas

Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Saffron Infused Rice with Chicken and Bell Peppers is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This saffron rice with chicken and peppers is a flavorful and vibrant dish that's perfect for a weeknight dinner or a special occasion. The saffron infuses the rice with a beautiful golden color and a delicate aroma, while the chicken and peppers add a hearty and savory element. I love how easy it is to prepare in the Thermomix®, and the result is always a crowd-pleaser. Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrition. It's a great way to use up leftover chicken, too!

Ingredients (12 ingredients)

Preparation (8 steps)

Saffron Infusion

Pour 6 tbsp of warm water into a small bowl. Add the saffron strands and gently bruise them with the back of a teaspoon to release their color. Set aside.

Prepare Chicken and Vegetables

Cut 4 boneless and skinless chicken breasts into bite-sized pieces. Peel and quarter 2 medium onions. Peel 3 large garlic cloves. Juice 1 lime. Deseed and chop 1 red pepper.

Sauté Onions and Garlic

Add 2 tbsp olive oil to a large skillet or pan. Heat over medium-high heat. Add the chicken and stir-fry for 2-3 minutes until lightly browned. Remove the chicken from the pan and set aside.

Sauté Onions and Garlic

Add the onions and garlic to the same skillet. Cook until golden brown, stirring occasionally. Add the leaves from 2 sprigs of thyme and the lime juice. Cook for another minute.

Cook Peppers and Chicken

Add the chopped red pepper to the skillet and cook for 5 minutes, stirring occasionally. Pour in 100ml dry white wine and 125ml light chicken stock. Season with salt and pepper to taste. Return the chicken to the skillet and simmer for 6 minutes, or until the chicken is cooked through and the liquid has reduced slightly.

Cook Rice

Meanwhile, cook 250g basmati rice in a separate pot of boiling water until tender but with a slight bite. Drain in a colander and rinse with warm water.

Combine and Finish

Heap the cooked rice over the chicken and pepper mixture in the skillet. Drizzle with the saffron infusion and scatter 100g frozen peas over the top. Do not stir. Cover the skillet and cook over low-moderate heat for 3 minutes, or until the rice is fluffy and the liquid has reduced to a few tablespoons.