Ingredients
Paprika chicken
Saffron rice
Method
Paprika chicken
1.Heat oil in a large frying pan on medium; saute onion, capsicum, paprika, garlic and chilli flakes 2-3 minutes, until onion is tender.
2.Dust chicken in flour, shaking off excess. Add to pan; cook, stirring, 3-5 minutes, until golden.
3.Stir in stock and sherry; simmer, covered, 10 minutes. Remove lid; simmer another 8-10 minutes, until reduced by half.
4.Meanwhile, to make saffron rice, heat oil in a large saucepan on high; saute onion 1-2 minutes Add rice; stir to coat in oil. Mix in stock and saffron; bring to the boil. Reduce heat to very low; simmer, tightly covered, 10 minutes. Remove from heat; set aside, covered, 5 minutes.
5.Mix creme fraiche through chicken with olives; season to taste. Simmer gently 2-3 minutes.
6.Serve chicken with rice, sprinkle with parsley and accompany with lemon wedges.