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1 teaspoon saffron threads
⅓ cup water
¼ cup extra-virgin olive oil
2 pound chicken breast, skinless and boneless, cut into 4 pieces each
1 yellow onion, chopped
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
4 cloves garlic, chopped
3 small tomatoes, diced
1½ cups long-grain white rice
3 cup chicken broth
1 teaspoon salt
½ teaspoon fresh ground black pepper
12 shrimp, peeled
1 cup green peas
1 cup green beans, trimmed, chopped
Dissolve water and saffron in a small bowl; set aside.
Heat oil in a very large skillet or shallow pan over medium-high heat.
Add chicken and brown on all sides, about 4 to 5 minutes; remove and set aside.
Add onion and bell peppers to pan; cook until softened and golden, stirring occasionally, about
Add garlic and cook until fragrant, about 1 minute.
Add tomatoes, rice, reserved saffron, chicken, broth, salt, and pepper; bring to a boil over high
Reduce to a simmer, cover, and cook 30 minutes.
Add shrimp, clams, and mussels; cover and cook 10 minutes.
Add peas and beans; stir and cook 5 minutes.
If there is additional liquid in pan, bring to a boil over high heat; cook until thickened.
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