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Recipe: Saffron onion rice with chicken and peas

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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):

  • onion
  • 1 tbsp olive oil
  • Salt
  • 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

Method:

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.

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