Chicken and rice is always a wonderful one pan meal and this version is no different. A large cast iron skillet work best but any oven-safe skillet will do...or an 8x8 or 9x13 cake pan can also work. Saffron infused water is a key to the traditional dish but substituting with turmeric works well for this dish. Cook time can be cut down is using parboiled rice (30 minutes of bake time in place of 50 minutes.
Prep: 30 minutes
Cook: 60 minutes
Rest: 10 minutes
Serves: 5-6
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