Persian Saffron Chicken and Rice Skillet

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Season the chicken pieces with 1 teaspoon salt and 0.5 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides. Remove chicken from the skillet and set aside.

Add the chopped onion to the same skillet and cook over medium heat for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed Basmati rice to the skillet, stirring to coat with the onion and garlic. Cook for 2 minutes, stirring occasionally.

Pour in the 2.5 cups chicken broth and the steeped saffron mixture. Bring to a simmer, then return the browned chicken to the skillet, nestling it into the rice.

Cover the skillet tightly with a lid or aluminum foil. Reduce heat to low and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish with 0.25 cup fresh chopped parsley before serving.