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Saffron rice with chicken recipe

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Created by Suzanne Gibbs

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Photography: Andre Martin

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

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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Preparation

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.

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.

If you enjoyed this Saffron rice with chicken recipe then browse more Modern Australian recipes, nut-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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