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Saffron rice with chicken & peppers
- saffron , generous pinch
- 6 tbsp warm water
- 2 tbsp olive oil
- 4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
- 2 sprigs thyme
- 2 medium onions , sliced
- 3 large garlic cloves , finely chopped
- juice of 1 lime
- 1 red pepper , seeded and cut into strips
- 100ml dry white wine
- 125ml light chicken stock
- 250g basmati rice
- 100g frozen peas (or fresh, cooked)
Directions:View on BBC Good Food
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