Chicken paella

Ingredients for 4 servings:

• 1 onion(s), chopped
• 2 garlic cloves, finely chopped
• 2 bell peppers, red and orange, diced
• 200 g spring onions, cut into rings
• 4 servings of chicken breast fillet(s)
• 250 g risotto rice
• 1 can saffron powder
• 1.2 liters of vegetable broth
• 100 g peas, frozen
• 1 tbsp lemon juice
• salt and pepper
• Parsley
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Completely without fish!

Briefly fry the chicken breast fillets in a little oil on both sides. Season, remove, and set aside. Sauté the onion and garlic in the frying fat until translucent. Add the bell pepper, spring onions, and rice and sauté briefly. Add the saffron and deglaze with the stock. Bring to a boil, add the meat, cover, and simmer over very low heat for about 35 minutes. About 10 minutes before the end of the cooking time, stir in the peas. Season with salt, pepper, and lemon juice, and serve sprinkled with finely chopped parsley.