Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika (5 g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5 g)
  • Juice of 1 lemon (about 2 tablespoons / 30 mL)
  • 1 ½ cups long-grain white rice (300 g)
  • 3 cups chicken broth (720 mL)
  • 1 teaspoon saffron threads (1 g)
  • 1 medium onion, finely chopped
  • 2 tablespoons unsalted butter (30 g)
  • 1 cup frozen peas (150 g)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the chicken breasts with salt, pepper, smoked paprika, and oregano. Drizzle lemon juice over the chicken and let marinate for 10 minutes.
  2. In a medium saucepan, melt butter over medium heat and sauté the chopped onion until translucent (about 3 minutes).
  3. Add rice to the saucepan and toast for 2 minutes, stirring frequently.
  4. Pour in chicken broth and add saffron threads; bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Add marinated chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  8. Once cooked, remove from skillet and let rest for 5 minutes before slicing.
  9. Fluff saffron rice with a fork, then stir in frozen peas and let sit for 2 minutes to heat through.
  10. Serve sliced chicken over saffron rice, garnished with chopped parsley.