Citrus-Garnished Saffron Chicken & Rice

1. Boil Water

Start by bringing 3 cups of water to a boil for later use.

2. Sauté Onions

In a large, coverable skillet, heat the olive oil over medium-high heat. Add the sliced onions to the skillet. Season with salt and pepper, and sauté, stirring occasionally, until they soften and turn translucent, about 5 to 10 minutes.

3. Combine Ingredients

Stir in the rice with the onions until each grain is well-coated and shiny. If using, sprinkle the saffron over the rice and stir to distribute. Place the chicken pieces on top of the rice mixture, seasoning again with salt and pepper. Carefully add the boiling water to the skillet, ensuring it covers the rice and chicken.

4. Cook Dish

Reduce heat to medium-low, cover the skillet, and let the mixture cook for 20 minutes, or until the water is fully absorbed and the chicken is thoroughly cooked.

5. Garnish & Serve

If needed, you can keep the dish warm over a very low flame for an additional 15 minutes; it will also retain heat off the flame for another 15 minutes. Just before serving, sprinkle with freshly chopped parsley or cilantro. Offer lemon or lime wedges alongside for squeezing over the chicken and rice.