WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 8
Cooking Time: 50
Pinch of saffron threads
Combine saffron and 1 tbsp warm water in a jug. Stand for 5 minutes.
Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, garlic, chilli and paprika for 2 minutes stirring until onion has softened, then add chicken and sauté until chicken is browned, approximately 5 mins. Add capsicum and tomatoes.
Add rice to the pot. Cook, stirring, for 1 minute. Add Campbell’s Real Stock and saffron mix to rice. Stir well to combine. Cover, then bake for 15 minutes.
Fold through frozen peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all been absorbed.
Stir in parsley. Season with pepper. Serve with lemon wedges on the side.