Ingredients

900mls chicken stock

1/2 teaspoon saffron

cooking spray

400g chicken breast fillets, cut into pieces

1 onion, finely chopped

1 red pepper, deseeded and diced

2 cloves garlic, crushed

300g brown rice

3 teaspoons smoked paprika

400g tin chopped tomatoes

120g frozen peas

Handfull of chopped parsley

Method

Put the stock and saffron in a large pan over a high heat and bring to the boil. Remove from the heat, cover and keep warm.                                                                                         Heat a large deep nonstick frying pan over medium heat and mist with cooking spray. Add the chicken and cook for 3-4 minutes until just browned,transfer to a plate and set aside.    Reduce the heat and mist the pan with cooking spray again. Add onion, pepper and garlic and cook, stirring, for 3 minutes until softened, then add the rice and paprika. Cook, stirring, for 1 minute, then add the tomatoes and half the saffron infused stock. Bring to a simmer, season to taste, and cook for 20 minutes, stirring occasionally.                             Return the chicken to the pan with the peas, and half of the remaining stock. Cook for a further 10 minutes, adding more of the remaining stock if it seems too dry. Check that the rice and chicken are cooked through, then stir in the parsley and serve.