500g chicken thigh fillets, halved. 500ml chicken stock. 1 cup long grain white rice. 1 green capsicum, diced. 1 onion, finely diced. 1 cup frozen baby peas. 3 bay leaves. 3 cloves. 3 cloves of garlic, crushed. 1/2 teaspoon saffron threads. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cumin. 1/2 teaspoon chilli flakes.
Heat the chicken stock over medium heat until boiling. Reduce heat to low and add bay leaves, saffron & the cloves. Cover stock and leave. Season the chicken with salt and pepper and brown in some olive oil. Remove from pan and set aside. Salute the garlic, capsicum and onion over medium heat until the vegetables are softened. Reduce to low heat. Add the coriander, cumin, chilli and rice to the vegetables and stir until the rice is well coated and the spices are fragrant. Add the baby peas and stock to the mixture then arrange the chicken pieces on top of the rice. Cover and cook over very low heat for 15mins. Turn off heat and leave stand for 10mins more.