Safron Chicken With Peas
2 cups (500ml) chicken stock
1/2 cup (125ml) dry white wine
1 pinch saffron threads
1 tbs olive oil
4 chicken thigh fillets, roughly diced
500g green prawns, peeled leaving tails intact, deveined
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
2 tsp smoked paprika
1 cup (220g) SunRice medium grain rice
1 cup (150g) frozen peas, peeled
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
Combine the chicken stock, wine and saffron in a medium saucepan over low heat. Bring to a simmer. Remove from heat and set aside to infuse.
Heat the oil in a large paella pan or frying pan over high heat. Add the chicken and cook, for 3 minutes each side or until golden brown and cooked through. Transfer to a plate. Add prawns to the pan; cook for 2 minutes or until prawns change colour and curl. Transfer to a bowl.
Add the onion and capsicum to the pan; cook, stirring, for 5 minutes or until onion softens. Add tomato and paprika; cook, stirring, for 1 minute or until well combined. Arrange the chicken over onion mixture. Sprinkle Sunrice medium grain rice evenly over onion mixture. Pour over the chicken stock mixture and bring to the boil. Reduce heat to low; cook, loosely covered, for 15 minutes or until rice is tender and liquid is almost absorbed. Scatter broad beans over rice and arrange prawns over the top. Cook, covered, for a further 5 minutes or until liquid is absorbed. Remove from heat. Sprinkle with parsley and serve immediately with lemon wedges.