This recipe is from the RPAH Allergy Unit Friendly Food Cookbook. My youngest daugher loves it. With leftovers we make fried rice the next day.
700 g Chicken thigh fillets, skin removed cut into 3 cm pieces
2 tbs suitable oil
5 spring onion stems
1- 2 Cloves garlic
1/4 teaspoon saffron threads
2 cups of long grain rice
4 cups of home made chicken stock
Sea salt to season
Optional add green peas if suitable
Heat oil in heavy based frypan brown the chicken on sides 2-3 minutes remove from pan and set aside
Reduce heat to medium – add the chopped spring onions, garlic and saffron (crush between fingers as adding to pan) stir for about 1 minute then add rice -stir and coat the rice with oil.
Add chicken stock bring to the boil then reduce heat and cook on very low with lid on for 15 minutes
Place chicken on top of rice mixture in pan but do not stir in, cover and cook on rice for 10 minutes or until chicken is cooked through.
Fork chicken through rice, let stand for 5 minutes with lid on before serving.