Barberry Chicken & Rice
Quick stovetop chicken with tart, jewel-like barberries and fluffy rice — all in one skillet. Sweet, tangy, and deeply satisfying.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup long-grain white rice
- ⅓ cup barberries (zereshk), dried
- 2 cups chicken broth
- ¼ tsp saffron threads
- 2 tbsp butter
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high. Season chicken with salt and pepper, then sear 5 minutes per side until golden. Remove to a plate.
- 2
Add remaining butter to the same skillet, then stir in rice, barberries, and saffron. Cook 2 minutes, stirring constantly, until rice is fragrant.
- 3
Pour in broth, nestle the chicken back into the rice, and cover with a lid or foil.
- 4
Reduce heat to low and simmer 12 minutes until rice is tender and liquid is absorbed. Do not stir.
- 5
Remove from heat and let rest 2 minutes, then fluff rice with a fork. Slice chicken and serve alongside the rice.
Tools you’ll need
- large skillet with lid (12 inches)
- wooden spoon
- fork
- plate
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