Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (serves 4):Method: Cook peas in boiling salt water for 15 minutes.
Cut chicken into strips.
Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
Add 50ml stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
In a large pan, saute onions in butter, add rice and brown for a minute.
Add 150ml stock, stir well, then add rest.
Once rice is cooked, add rest of butter, then cheese.
Serve with chicken and peas.