Instructions:
Heat 2 tablespoons olive oil over medium-high heat. Fry chicken for 10 minutes. Reserve.
Add the rest of the oil, mix onion, chili, garlic 5 minutes.
Add tomatoes, paprika, saffron, salt. Cook for 5 minutes.
Insert rice, put it back 2 minutes.
Add chicken and hot stock. Let cook without stirring for 20 minutes.
Add peas halfway through cooking.
Remove heat, let sit for 5 minutes. Top with parsley and lemon.
Prep time: 15 minutesCook time: 35-40 minutesServes: 4 people
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