Khmeli Suneli Chicken With Saffron Rice
A Georgian inspired dish packed with so much flavor. Perfect for large groups because it can easily scale
Servings 2 people
Calories
Cost $5
Equipment
- Pan
Ingredients
- 2 Chicken Breasts cubed into bite size pieces
- 100 grams Khmeli Suneli A Georgian spice blend
- 1 cup Rice I used Arborio, but you can use whatever you want
- 2 tbsp Olive Oil plus 1-2 tbsp more for frying the chicken
- 1 pinch Saffron I used 10 strands, but you can get away with less
Instructions
- In a bowl add the chicken breast pieces and the khmeli suneli seasoning and give everything a good mix. You should be very liberal with the seasoning as that is where all the flavors are coming from.
- In a saute pan add the olive oil and bring it up to a high heat. Add the saffron and let it fry and sputter and then add the rice. Fry the rice for about 10-15 seconds giving the pan a good shake and then add 1.5 cups of water. Be careful because there is oil in there. Use a wooden spoon to give everything a good stir. Let it boil and then turn the heat down to a simmer. No need to cover the pan, you want the water to evaporate as its cooking. Stir the rice every 4-5 minutes until it is done (25-30 minutes).
- In another pan add a healthy amount of olive oil of olive oil on medium high heat and then add the chicken pieces. Fry the chicken until it is well browned.
- When the rice is done put it in a dish and pour the chicken and all the flavored oil over the rice.
Notes
The chicken will hold for up to a week in the fridge, but the rice needs to be completely sealed.
