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Ingredients
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1 teaspoon saffron threads
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2 tablespoons boiling water
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1 tablespoon olive oil
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4 (125g each) chicken thigh fillets, trimmed, cut into 4cm pieces
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1 medium red onion, chopped
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1 1/2 teaspoons smoked sweet paprika
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1 medium red capsicum, chopped
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2 cups white medium-grain rice
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3 cups Massel salt reduced chicken style liquid stock
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1 cup frozen peas, thawed
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1/4 cup finely chopped fresh flat-leaf parsley leaves
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Lemon wedges, to serve
Method
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1Place saffron threads in a bowl. Add boiling water. Stand for 5 minutes.
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2Meanwhile, heat oil in a large, heavy-based saucepan over high heat. Cook chicken and onion for 3 to 4 minutes or until golden.
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3Add paprika, capsicum and rice. Stir to coat. Add saffron mixture and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 15 to 18 minutes or until rice is just tender. Add peas and parsley. Season with salt and pepper. Stir to combine. Serve with lemon wedges.
Source: taste.com.au
