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Spanish-Style Chicken with Sweet Red Peppers and Saffron Rice
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The wonderful combination of freshly squeezed orange juice and sherry gives this colourful dish a delicate flavour, ideal for a summer supper.
Make the dish the day before. Cool and store in the fridge. Reheat slowly on the hob until the chicken is piping hot throughout. If the sauce becomes too thick, add a little hot stock or boiling water.
Typical values per serving:
This recipe was first published in August 2005.