Saffron Chicken and Rice Polow

Boil water and 3 1/2 tablespoons olive oil in a large pot until the mixture reaches its boiling point; add saffron rice and stir to combine. Lower heat to a low setting, cover the pot with a lid, and let it simmer for 20 minutes or until the rice is tender and all liquid has been absorbed.

Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir sliced onions and minced garlic in the hot oil until they are lightly browned and softened, taking around 5 to 10 minutes.

Add diced chicken to the skillet and cook until it is seared on all sides; pour in some chicken broth. Bring the broth to a boil, then reduce heat to a low setting, cover the skillet with a lid, and let it simmer for 30 to 45 minutes or until the broth has reduced and chicken is tender.

Remove the skillet from heat. Use two forks to shred the cooked chicken into bite-sized pieces, pulling the cubes apart.

Preheat your oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish with some cooking spray.

Spread half of the cooked rice in a single layer at the bottom of the baking dish. Spoon the chicken and onion mixture over the rice, followed by a layer of chickpeas and raisins. Top with the remaining rice and sprinkle some paprika over it.

Bake the dish in the preheated oven for about 30 minutes or until almost all liquid has evaporated and rice is lightly browned at the edges. Remove from oven and let it cool for 15 minutes before serving.