Categories: chicken, one skillet, rice, saffron

Ingredients

• 2 tablespoons olive oil
• 3 lbs skinless boneless chicken breast or 7 pc.
• salt and pepper
• 1 onion, finely diced
• 1 garlic clove, crushed
• 3 pinches of saffron threads or
• 3/4 teaspoon powdered saffron
• 8 tomatoes, skinned and chopped or
• 1 28 oz. can whole tomatoes with basil,drain
• 2 cups long-grain white rice
• 4 cups good quality chicken stock

Directions

1. Heat the oil in a large flameproof casserole dish and fry/brown the chicken pieces for about 10 minutes until browned.

2. Season, remove from the dish and set aside.

3. Add the onion and garlic to the dish and fry gently for 5 minutes until soft but not browned.

4. Stir in the saffron and fry for 30 seconds.

5. Add the tomatoes and cook for 10 minutes until slightly thickened.

6. Stir in the rice, chicken stock, saffron and chicken.

7. Bring to a boil, then cover and simmer gently for about 15 minutes.

8. Check (add H20 if needed), mix, and simmer for a further 10 minutes until the rice is tender and the liquid has been absorbed.

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