date:Jul 08, 2014
Ingredients
2 cups (500ml) chicken stock
1/2 cup (125ml) dry white wine
1 pinch saffron threads
1 tbs olive oil
4 chicken thigh fillets, roughly diced
500g green prawns, peeled leaving tails intact, deveined
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
2 tsp smoked paprika
1 cup (220g) Sunrice medium grain rice
1 cup (150g) frozen peas, peeled
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
Method
1. Combine the chicken stoc