Cooked by Michael Barry
Serves 4
2 tbsp olive oil
2 boneless chicken breasts, skinned and each cut into 4 pieces
2 large onions, finely chopped
salt and freshly ground black pepper
275g (10 oz) long grain rice
750ml (1.25 pints) chicken stock
1 packet saffron threads or powdered saffron
350g (12 oz) mixed exotic, oriental frozen vegetables, including sweetcorn and peppers,
thawed.
350g (12 oz) seafood (fresh or frozen seafood mix)
chopped fresh parsley, to garnish
lemon wedges to serve
Heat the oil in a large frying pan, add the chicken pieces and fry for 2-3 minutes. Add
the onion and fry for a further 2-3 minutes. Season generously with salt and pepper, then
add the rice, stirring well to ensure that the rice is well coated in the oil. Pour in 600
ml (1 pint) of the chicken stock, bring to the boil and simmer gently, uncovered, for
about 10 minutes, until most of the liquid has been absorbed.
Meanwhile, if using saffron threads, put them into a dessert spoon and crush with the back
of a teaspoon. Add the saffron threads or powder to the remaining chicken stock and stir
gently.
Before all the liquid has been absorbed by the rice, add the thawed vegetables, seafood
and the saffron flavoured stock. Stir gently. Cover and simmer for 10 minutes. Remove the
lid, allow to stand for 2-3 minutes, sprinkle over a little chopped parsley and serve with
lemon wedges. |
