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Saffron rice with chicken

Saffron rice with chicken
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Yes, this one tastes as good (if not better) as it looks.

Ingredients

  • 2 tablespoons olive oil
  • 4-6 chicken pieces, excess fat removed
  • 2 red capsicums, seeded and cut into thin strips
  • 1 medium onion, diced
  • 1 cup (200g) long-grain rice
  • 2 cups (500ml) hot chicken stock
  • Good pinch of saffron
  • 1 cup (120g) frozen peas
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Method

  1. Heat oil in a large, heavy-based saucepan on medium. In batches, sauté chicken pieces for 5 minutes, turning, until golden. Set aside. 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.
  2. Mix in stock and saffron. Season to taste and bring to boil. Return chicken pieces to saucepan. Top with capsicum, reduce heat and cover. Cook gently for 15 minutes, until tender. Add peas and cook for another 5 minutes. Serve.
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