A one-pot Caribbean classic — saffron rice simmered with seared chicken, peppers and peas.
Home cook sharing tried-and-tested family recipes.
Season the chicken thighs and sear skin-side down until golden. Set aside.
Soften the onion, pepper and garlic in the same pan until fragrant.
Stir in the rice and saffron, coating every grain in the oil.
Pour in the stock, nestle the chicken back in, cover and simmer.
Scatter the peas over the top, cover again and rest off the heat.
Fluff with a fork, check the seasoning and serve.
Marinate the chicken in lime and garlic the night before.