Spanish Chicken Stew with Saffron Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1red bell pepper, sliced
• 70 gdry white rice
• 50 gfrozen peas
• salt and pepper to taste
• 1onion, diced
• 1 pinchsaffron threads
• 50 mltomato passata
• 150 gchicken leg (bone-in)

Method

1. Steep the saffron threads in half a cup of hot water to release their bright yellow color.
2. Season the chicken leg with salt and pepper. Heat the olive oil in a heavy pot and sear the chicken on all sides until golden. Remove.
3. In the same pot, sauté the diced onion and sliced red bell pepper until soft.
4. Return the chicken to the pot. Pour in the tomato passata and the hot saffron water.
5. Cover tightly, turn the heat low, and braise the chicken until very tender.
6. While the meat cooks, rinse the white rice and steam it until fluffy in a separate pot.
7. In the last few minutes of the stew cooking, stir in the frozen peas. Serve the bright, saucy chicken over the white rice.