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Spanish-style Chicken with sweet Red Peppers and Saffron Rice

Spanish-style Chicken with sweet Red Peppers and Saffron Rice

The wonderful combination of freshly squeezed orange juice and sherry gives this colourful dish a delicate flavour, ideal for a summer supper.

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Instructions

  1. 1

    Finely grate the zest of 1 of the oranges then juice both to produce about 175ml juice. Set aside. Place the seasoned flour in a large, plastic food bag, add the chicken and shake to coat lightly.


  2. 2

    Heat the oil in a large, heavy-based frying pan with a lid. Add the chicken fillets and saute for 3-4 minutes on each side, until golden brown. Add the shallots and pepper strips, and cook for a further 2-3 minutes until they begin to soften.


  3. 3

    Pour in the vinegar and cook for 1 minute, then add the remaining ingredients, including the orange zest and juice. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally. Remove the lid and continue to simmer for 15 minutes, until the sauce has thickened and the chicken is thoroughly cooked and the juices run clear when pierced with a knife.


  4. 4

    Meanwhile, place the saffron in a small bowl and soak with 2 tablespoons of boiling water. Place the rice in a medium pan and pour over 750ml boiling water. Add the saffron liquid and simmer for 15 minutes until the water has been absorbed and the rice is tender. Serve the chicken and rice with green beans.


Ingredients

  • 2 medium Oranges
  • 2 tbsp Plain Flour, seasoned
  • 2 tbsp Extra Virgin Olive Oil
  • 12 Shallots, peeled and left whole
  • 180g Sweet Romano Peppers, deseeded and cut into strips
  • 2 tbsp Sherry Vinegar
  • 300ml Sherry
  • 1 Bay Leaves
  • ½ tsp Saffron
  • 375g American Long Grain Rice
  • 6 Chicken Breast Fillets

Serves 6

Total time required Total time:

  • Preparation time:
  • Cooking time:

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
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Recipe published with permission from Waitrose

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