Saffron Rice with Bulgogi Chicken
recipe

A delicious meal that combines beautifully colored saffron rice with flavorful bulgogi sauce-marinated chicken. Perfect for both everyday dining and special occasions!
Preparation Time: 40 minutes
Serving Size: 4

Ingredients

Saffron Rice:
- 1.5-2 dl rice
- Water
- 1 packet saffron
- Salt
- Black pepper
- 1 dl cream
- A knob of butter
Bulgogi Chicken:
- 400 g chicken breast or fillet
- Salt
- Black pepper
- 0.5 dl soy sauce
- 1 dl rice vinegar
- 0.5 dl sugar
- About 5 tablespoons grated ginger
- About 5 tablespoons thinly sliced garlic

Instructions

1. Cook the rice according to the package instructions until almost done. Drain the cooking water.
2. Add saffron, cream, and warm while stirring. Season with salt and black pepper.
3. Peel and grate the ginger and garlic. Place them in a pot with soy sauce and rice vinegar.
4. Bring the mixture to a quick boil, then add sugar, ginger, and garlic. Let it simmer on low heat.
5. Sear the chicken fillets until cooked through, seasoning with salt and pepper. Slice thinly.
6. Toss the chicken pieces into the bulgogi sauce and simmer for a while.
7. Serve saffron rice topped with the bulgogi chicken and garnish with cherry tomatoes.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 55 g
- Fat: 15 g
- Fiber: 2 g

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