Saffron Rice With Chicken - cooking recipe

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

Preparation

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.