Baked Chicken & Rice With Saffron

  • 1 Whole Chicken Boiled with liquid reserved
  • 6 Cups of Chicken Stock (Reserved Stock)
  • 2 Cups Long Grain Rice (Carolina Rice)
  • ½ Cup Olive Oil
  • ½ Teaspoon Saffron Threads
  • Salt & Pepper to Taste

In a large pot, add your whole chicken, fill pot with water, bring to a boil and cook until chicken is done.  Remove chicken to cutting board and let cool. Be sure to reserve the chicken stock for the rice.

While chicken is cooling, take ¼ cup of chicken stock add saffron threads, stir and set aside to steep.  Once chicken has cooled to the touch, cut it into serving pieces.

In a covered roasting pan, add the rice, 6 cups of chicken stock, olive oil, and the diluted saffron.  Stir well and place the chicken pieces over the rice.  Season with salt and pepper, cover and bake in 350° oven for approximately 30 minutes or until rice is done.

Serve and enjoy!