Chicken and rice
Chicken second courses
One of the world's great one?pot dishes. <br /> <br />Saffron (as you probably know if you're using it) is not cheap. Fortunately a little goes a long way. <br /> <br />Don't be intimidated by cooking chicken and rice in the same pan. It's no harder than cooking either ingredient on its own. You may need to monitor the moisture in the pan toward the end of cooking, but as long as you resist the urge to uncover the skillet and stir, it will come out great. <br /> <br />Short?grain rice is classic here, but if you like rice less sticky and more fluffy, use long?grain rice. You'll probably need to add the extra liquid in Step 3.
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