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Heat the oil in a large pan and cook the soffritto and chicken for 5 minutes until the chicken is browned on the outside.
Add the rice and cook for a minute then stir in the tomatoes, stock and saffron. Bring to the boil and simmer for 15 minutes until the chicken is cooked through.
Stir in the peas and cook for a further 3–4 minutes until the rice is tender and the liquid has been absorbed.
Spoon into bowls, scatter with the parsley and a good grinding of black pepper and serve with a wedge of lemon for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,281kJ/ 539kcals |
|---|---|
Fat | 9g |
Saturated Fat | 1.8g |
Carbohydrates | 72g |
Sugars | 7.4g |
Fibre | 3.3g |
Protein | 42.6g |
Salt | 0.4g |
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