Valencia

Description

The recipe won't take much time. 1. Lightly sauté the rice, stirring in a tablespoon of olive oil. Pour in the broth and add saffron, bring to a boil. Cook until the rice is done. 2. Rinse the chicken, pat dry, and cut into wide strips. Season with salt and pepper. Sear in hot oil until golden brown. 3. Finely dice the onion. Peel the pepper and cut into small pieces. Add the onion, pepper, and peas to the chicken. Cook for another 5–10 minutes. 4. Transfer the chicken with vegetables and rice onto a serving dish, garnish with herbs. Serve hot.

Instructions