Step 1: Let’s begin

Add the Saffron to the Chicken Stock

Dice 1 onion and 2 cloves of garlic.

Step 2: Mix the Spices

Mix all the spices in a bowl

Step 3: ​Season!

Season on the top and bottom of the chicken.

Make sure to coat the chicken well because all of this will be imparted into the rice.

Step 4: Into the Pot

Add a splash of oil to a large ovenproof pot, cast iron pots are best for this.

Brown the chicken on both sides. Make sure to do this in batches.

Turn to brown the other side. Place to one side and repeat with the remaining chicken.

Step 5: Add Some Flavour

Add the onion to the pot.

Add a splash of the chicken stock to deglaze the pot and stir the onions.

Cook down until they begin to soften.

Next, add the garlic only cook it for about 20 seconds.

Stir through and add a pinch of salt.

Step 6: Add Veggies

Add the vegetables to the pot.

I like to use carrots, bean and peas.

Stir through the onions.

Step 7: Now for some Rice

Add 1 1/2 Cups of Rice to the pot.

I like to use paella rice as it holds its shape better.

Mix through the rice and allow it to fry just a little.

Next, add the remaining chicken stock and stir through.

Allow the stock to heat until it just brought to a boil.

Step 8: Bring to the Top

Sit the Chicken on the Top of the Stock, Rice and Veg.

Step 9: Put into the Oven

Cover With a Lid and Place in an Oven Set to 220c or 392f for 40 Minutes.

After 40 minutes remove from the oven and allow it to sit for 10 minutes. This will allow the steam in the pot to settle.

Step 10: One and Done

Spoon out the rice and place the chicken on the side.

This one-pot dish is easy to make and tastes amazing!

It’s a great heartwarming dish and the best part there’s very little cleaning up to do.