Saffron rice with chicken & peppers

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Roopa Gulati

2 ratings

Recipe by Roopa Gulati

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1. Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
2. Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
3. Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
4. Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

Per serving

493 kcalories, protein 44g, carbohydrate 61g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.6 g

Latest comments and suggestions

• lexi

  23 August 2008

  lexi rated and commented on this recipe

  

  This is a delicious recipe, I have made it twice now. I found you needed quite a lot of saffron to get the taste and colour so added more the second time. Doubling this up and making it today for a family party as its so easy and fairly quick and loved by kids and adults as not spicy

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• helen

  04 September 2008

  helen rated and commented on this recipe

  

  I must admitt I never had any saffron or thyme to hand but still found this to be a gorgeous recipe which the kids loved (aged 2 and 3yrs) and I did too. Very easy to make, will def make again with saffron and thyme next time!

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Ingredients

• saffron , generous pinch
• 6 tbsp warm water
• 2 tbsp olive oil
• 4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
• 2 sprigs thyme
• 2 medium onions , sliced
• 3 large garlic cloves , finely chopped
• juice of 1 lime
• 1 red pepper , seeded and cut into strips
• 100ml dry white wine
• 125ml light chicken stock
• 250g basmati rice
• 100g frozen peas (or fresh, cooked)

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Difficulty and servings

Serves 4

Preperation and cooking times

Super healthy

Ingredients

• saffron , generous pinch
• 6 tbsp warm water
• 2 tbsp olive oil
• 4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
• 2 sprigs thyme
• 2 medium onions , sliced
• 3 large garlic cloves , finely chopped
• juice of 1 lime
• 1 red pepper , seeded and cut into strips
• 100ml dry white wine
• 125ml light chicken stock
• 250g basmati rice
• 100g frozen peas (or fresh, cooked)

Per serving

493 kcalories, protein 44g, carbohydrate 61g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.6 g

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