Chicken With Saffron Rice

READY IN: 50mins
Recipe by Bonnie G 2

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Top Review by Mel C.K.

I too found this recipe in Williams-Sonoma and tried it tonight for the first time. It was delicious and not as involved as I have found other Williams-Sonoma recipes to be. The one change that I made was substituting bagged saffron rice for the actual saffron (given how expensive it is.) I will definitely make this again!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  3. Brown chicken in batches, 7-8 minutes per batch.
  4. Transfer to plate. Discard fat; wipe out pot.
  5. In same pot over medium heat, warm 1 tablespoon oil.
  6. Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  7. Add garlic; cook 30 seconds.
  8. Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  9. Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
  10. Let stand 10 minutes.
  11. Sprinkle with parsley.

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