Ingredients :
- 1 lb skinless boneless chicken, cut to bite size pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp olive oil
- 2 bell peppers, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 1/2 tsp saffron
- 1 can (14 1/2 oz) diced tomatoes
- 1 cup chicken broth, fat-free
- 1 cup peas
Method :
- Season chicken with salt and pepper. Heat 1 tsp oil in large skillet, add chicken and cook until browned. Transfer chicken to plate.
- Add remaining 1 tsp of oil and saute peppers, onion and garlic, cook until tender.
- Add rice, stirring frequently, cook for about a minute. Add tomatoes, saffron, broth and chicken.
- Bring to a boil and reduce heat. Simmer, covered until the liquid is absorbed and chicken is cooked through. About 20 minutes.
- Stir in peas, cook until heated through.
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