👨‍🍳 Instruktioner

1. 1

   Season chicken pieces with salt and pepper.

   💡 Proffstips: Ensure even seasoning
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.

3. 3

   Add chopped onions and bell peppers to the pot. Sauté until softened.

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in crushed tomatoes, chicken broth, and saffron (or turmeric). Bring to a simmer.

   💡 Proffstips: If using saffron, steep it in a little warm broth for 5 minutes before adding.
6. 6

   Return the browned chicken to the pot. Cover and simmer for 20 minutes.

7. 7

   Stir in the rice. Ensure the rice is submerged in the liquid. Cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.

   💡 Proffstips: Avoid stirring too much once rice is added to prevent mushiness.
8. 8

   Stir in the peas during the last 5 minutes of cooking.

9. 9

   Let the dish rest for 5 minutes, covered, before serving. Garnish with fresh chopped parsley.