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Categories:Viewed: 22 - Published at: 7 years ago
Ingredients
- 2 tbsp olive oil
- 4 None chicken pieces, excess fat removed
- 1 large red pepper, seeded and cut into thin strips
- 1 medium onion, diced
- 1 cup long-grain rice
- 2 cups chicken stock
- None None Good pinch of saffron
- 1 cup frozen peas
Method
- 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. Serve.
