Chicken and Rice with Saffron, Peas, and Paprika

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Appears in Cook's Illustrated March/April 1998

Here is how to solve the twin problems of unevenly cooked chicken and heavy, greasy rice.

SERVES 4

TIME 1½ hours

Chicken and Rice with Saffron, Peas, and Paprika

WHY THIS RECIPE WORKS

We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs we...

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