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Easy peasy chicken paella

Published 3 July, 2007

I know risotto is not as time consuming as everyone thinks but this has got to be the easiest way to cook a rice dish and a great way to use up leftover roast chicken!

Serves 2 1/2

250 g Paella rice
1 onion
1 yellow pepper
1 handful of raisins
1 handful of flaked almonds
1 tsp ground coriander
1 tsp ground cumin
500 ml stock or stock cube and water
a few flakes of saffron soaked in 400 ml hot water
2 handfuls of leftover cooked chicken
2 handfuls of peas (frozen peti pois or fresh)
Good glug of olive oil

Heat the oil in a large heavy base pan, saute onion. When soft add the chopped pepper, raisins and flaked almonds. Add coriander and cumin and cook for a few minutes. Add the rice and chicken and cook for a few more minuets. Add the stock and saffron water. Stir once. Make sure its on a very light simmer, put the lid on and come back in 20 minuets. Remove from heat and stir in the frozen peas. Put the lid back on and leave while you sent the table etc. By the time you are organised at the table the peas will have defrosted but still have a nice sweet bite to them.

Enjoy and no stirring required!

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