Name: Saffron rice with chicken
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 chicken pieces, excess fat removed; 2 red capsicum, seeded and cut into thin strips; 1 medium onion, diced; 1 cup (200g) long-grain rice; 2 cup (500ml) hot chicken stock; good pinch of saffron; 1 cup (120g) frozen peas

Saffron rice with chicken

Serves 4

Prep

10M

Cook

28M

Total

38M

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Ingredients

2 tablespoon olive oil

4 chicken pieces, excess fat removed

2 red capsicum, seeded and cut into thin strips

1 medium onion, diced

1 cup (200g) long-grain rice

2 cup (500ml) hot chicken stock

good pinch of saffron

1 cup (120g) frozen peas

Method

1.Heat oil in a large, heavy-based saucepan on medium. In batches, saut‚ chicken pieces for 5 minutes, turning, until golden. Set aside.

2.Add capsicum and cook for 1 minute, until soft. Set aside. Add onion and cook for 2 minutes, until soft. Stir in rice and cook for 1 minute.

3.Mix in stock and saffron. Season to taste and bring to boil. Return chicken pieces to saucepan. Top with capsicum, reduce heat and cover.

4.Cook gently for 15 minutes, until tender. Add peas and cook for another 5 minutes. Serve.

Stuffed green olives and chopped fresh coriander can be added with peas.
Note

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Ingredients

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