Spanish saffron chicken and rice

Method

1. Soak the saffron threads in ¼ cup (60 ml/2 fl oz) warm water. Heat 2 tablespoons of the oil in a large heavy-based saucepan or deep frying pan with a lid over high heat. Season the chicken pieces with salt and freshly ground black pepper and brown in batches. Remove the chicken from the pan and drain on crumpled paper towels.
2. Reduce the heat to medium and add the remaining oil. Add the onion and diced capsicum, and cook gently for 5 minutes, or until the onion is softened but not browned. Stir in the paprika and cook for about 30 seconds. Add the tomato and simmer for 1–3 minutes, or until the mixture thickens. Add the rice and cook until lightly golden.
3. Add the saffron water with the stock. Return the chicken to the pan and stir to combine. Season with salt and pepper. Bring to the boil, cover, reduce the heat to medium and simmer for 20 minutes, or until all the liquid has been absorbed and the chicken is tender. Stir in the julienned capsicum, then allow it to stand, covered, for several minutes before serving.