about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
425ml chicken stock
200g shelled broad beans (about 800g/1lb 12oz before podding)
2 tbsp chopped fresh dill
Cook:1 hr - 1 hr, 15 minsIncluding podding the beans
the rice thoroughly, then leave to drain until needed. Melt half of the
butter with the oil in a large pan or paella pan and fry the onion
gently, stirring occasionally, for about 7 minutes until translucent,
add the garlic and spices and stir fry for about 30 seconds, then add
the chicken. Stir fry lightly for a few minutes on a high heat until the
chicken loses its glassy look and is tinged brown (if you’re using
chicken thighs, stir fry for 5 minutes more). Tip the drained rice into
the pan, and stir fry for a final 30 seconds, until the rice is coated
with the juices in the pan.
in the stock and stir in the beans. Season generously with salt and
pepper and bring to the boil, then put the lid on tightly and turn the
heat down as low as it will go (use a diffuser mat if you have one).
Leave to simmer for 10-12 minutes, without stirring, until the stock is
absorbed and the rice and chicken are tender. Check now and then towards
the end of cooking, to make sure the rice hasn’t boiled dry. Stir in
the dill and the remaining butter just before serving.