Yellow chicken and rice are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

1 quart chicken stock

½ teaspoon (about 2 pinches) saffron threads

1 tablespoon EVOO (extra-virgin olive oil)

3 tablespoons butter, divided

8 bone-in skin-on chicken thighs or 4 bone-in skin-on chicken breasts, cut in

half

Salt and pepper

⅓ to ½ cup (a couple of handfuls) broken spaghetti

1 cup long-grain rice

1 medium onion, chopped

2 garlic cloves, finely chopped or grated

1 bay leaf

1 pinch of ground cinnamon

1 pinch of ground turmeric

¼ cup chopped fresh flat-leaf parsley

1 cup frozen peas

Method:

Place a medium-size pot over medium heat with the chicken stock and saffron. Bring them up to a simmer and keep warm.

Place a large, high-sided skillet over medium-high heat with the EVOO and 1 tablespoon of the butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4 to 5 minutes per side.

Remove the chicken to a plate and reserve, covered with foil.

Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2 to 3 minutes.

Remove the foil from the chicken and add the rice to the pan, tossing to coat in the butter, along with the onion and garlic.

Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Add the bay leaf, cinnamon, turmeric, reserved chicken, and saffron-infused stock to the pan.

Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15 to 18 minutes.

Stir in the parsley and peas, discard the bay leaf, and serve.