Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Cups of Chicken Stock
  • 1 Cup of Long grain Rice (uncooked)
  • 2 Medium Carrots (peeled and diced)
  • 1 Medium Onion (chopped)
  • 1 Red Pepper (chopped)
  • 1/2 Teaspoon of Saffron
  • 2 in Large Chicken breasts (cut bite size pieces)
  • 1 Cup of frozen peas
  • Salt + Pepper to taste
  • 1 Tablespoon of Olive Oil

Instruction

  • In a large rimmed pot, heat the oil over medium heat
  • Add the onions, peppers and carrots. Sautee until they soften. Around 4-5 minutes
  • Add the chicken and cook until the pieces brown on all sides, around 5 minutes. Season with salt and pepper
  • Add the rice and stir until fully combined
  • Pour in the stock and the saffron. Stir until the mixture boils. When it boils lower the heat and cover
  • Cook until the rice puffs up and the water is absorbed. About 10-15 minutes
  • Throw the peas and let them heat up in the pot. Test for salt and pepper. Add if needed
  • Enjoy!