A pinch of saffron turns chicken and rice into a spectacular dish.
Kcal: 506 per serving
Fat: 17.1g per serving
Sat fat: 6.6g per serving
Ingredients (Serves 2):
- 1 tbsp olive oil
- A pinch of saffron stamens
- 4 chicken thigh fillets
- 1 chicken stock cube
- 100g bomba paella rice
- 100g frozen peas
- Chopped basil or mint leaves
- 50g Grana Padano or Parmesan cheese
Step 1: Slice the onion into half-moons. Heat oil in a frying pan and stir in the onion. Cook over a medium-high heat for 3 to 4 minutes until it begins to colour.
Step 2: Reduce heat, add a good pinch of salt and cook, stirring occasionally, for 10 minutes. Add saffron and 4 tbsps of water.
Step 3: Cut chicken into ribbons. Dissolve the stock cube in 600ml boiling water. Stir the chicken into onions and brown it thoroughly, then add rice, peas and stock.
Step 4: Bring to the boil, stir and simmer steadily for 20 minutes.
Step 5: Stir in basil or mint and serve with lots of grated cheese.
From One Pot Wonders by Lindsey Bareham (Michael Joseph; £18.99), out now in hardback.