1. Prepare the vegetables - chop the onion and pepper and parboil the green beans

2. Heat the oil in a strong earthenware casserole dish and brown the chicken pieces

3. When the chicken is almost browned add the vegetables and continue frying until the onion has softened

4. Add the tinned tomatoes and rice and stir everything together

5. Crush the saffron, paprika, thyme, peppercorns and cummin in a mortar and add to the casserole dish

6. Add the stock and salt to taste, stir well and simmer slowly until the rice is cooked (10 - 15 mins)

7. Remove from the heat and let it sit before serving - garnish with some fresh chopped parsley

 

Tips and Ideas:

• You can use a stock cube or make your own stock by boiling the bony pieces of chicken with 1 carrot, 1/2 an onion, a stick of celery and a few herbs
• If you enjoy Spanish rice dishes try this paella recipe