- 4 portions free-range skinless breast portions (400 – 500g)
- Olive oil
- 1 onion, finely chopped
- 2 crushed garlic cloves
- 1 cup risotto rice
- 400 g tinned tomatoes, crushed
- 1 teaspoon smoked Spanish paprika
- Pinch saffron
- 1 cup hot chicken stock
- 1/4 cup dry white wine
- Handful of green olives
- 2-3 tablespoons chopped Italian parsley
- Salt and milled black pepper
- For serving: chopped Italian parsley
Slice the chicken pieces in half, then oil and season. Quickly sear in a suitable heavy or non-stick saucepan until nicely browned. Remove and set aside.
Add 2 tablespoons oil to the pan and stir in the onion. Cook gently until softened but not browned. Stir in the garlic and rice, then the tomatoes and paprika.
Allow to cook gently for about 5 minutes. Stir the saffron into the hot stock. Pour in the stock and wine. Add the olives, parsley and a little seasoning. Bring to a bubble, then reduce the heat and cook gently, covered for 20 minutes.
Add the browned chicken, cover and cook gently for another 10 minutes or until the chicken is just cooked and still moist, the rice soft and swollen. Check seasoning. Sprinkle with more parsley. Serve with a green leaf salad.