Saffron Rice with Chicken

By toobze

Ingredients

• 2 tablespoons olive oil
• 4 chicken pieces (excess fat removed)
• 1 red pepper (large, seeded and cut into thin strips)
• 1 onion (medium, diced)
• 1 cup long grain rice
• 2 cups chicken stock
• 1 pinch saffron
• 1 cup frozen peas

Preparation

Step 1

Heat oil in a large, heavy-bottomed saucepan on medium heat.
Cook chicken in batches for 5 mins, turning, until golden.
Remove from pan.
Add red pepper to pan and cook for 1 min, until soft.
Remove from pan.
Add onion and cook for 2 mins, until soft.
Stir in rice and cook for 1 min.
Mix in stock and saffron.
Season to taste and bring to a boil. Return chicken to saucepan.
Top with pepper.
Reduce heat to low; cover and simmer for 15 mins, until tender.
Add peas and cook for another 5 mins.