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A plate of chicken and saffron rice with one drumstick cut open, peas, parsley and a lemon wedge

One-Pot Chicken and Saffron Rice

Crispy chicken drumsticks cooked on golden saffron rice with onion, garlic, peas and lemon. One skillet, about 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken drumsticks bone-in, skin-on, about 1.2 kg / 2.5 lb
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp sweet paprika divided
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 1/2 cups basmati rice 300 g, rinsed
  • 2 1/2 cups hot chicken stock 600 ml, low-sodium
  • 1 pinch saffron threads crushed
  • 1 lemon half sliced, half for juice
  • 1 cup frozen peas 150 g
  • 2 tbsp fresh parsley chopped

Equipment

  • 12-inch (30 cm) cast iron skillet with a lid

Method
 

  1. Pat the drumsticks dry and season with the salt, pepper and half of the paprika.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the drumsticks skin-side down for 6 to 8 minutes until deep golden, turn and brown for 2 minutes more. Transfer to a plate.
  3. Leave about 2 tablespoons of fat in the pan. Cook the onion over medium heat for 4 minutes, then add the garlic, turmeric, cumin and remaining paprika for 30 seconds.
  4. Add the rinsed rice and stir for 2 minutes to toast it.
  5. Crush the saffron into the hot stock and pour it into the skillet. Nestle the chicken in skin-side up, keeping the skin above the liquid, and add the lemon slices.
  6. Bring to a simmer, cover, reduce the heat to low and cook for 22 minutes without lifting the lid. The chicken should reach at least 74°C (165°F).
  7. Scatter the peas over the rice, cover, remove from the heat and rest for 5 minutes.
  8. Fluff the rice, squeeze over some lemon juice, sprinkle with parsley and serve.

Notes

  • Bone-in, skin-on thighs can replace the drumsticks with the same timing.
  • No saffron: add an extra 1/2 tsp turmeric.
  • For extra-crispy skin, broil the uncovered skillet for 2 to 3 minutes at the end.
  • Keeps 3 days in the fridge and 2 months in the freezer.
  • Chicken is safe to eat at 74°C (165°F) in the thickest part.