|Vegetable oil||2 Tablespoon|
|Chicken||2 Pound (1 Kilogram)|
|Red onions||2 Large, cut into wedges|
|Garlic||2 Clove (10 gm), crushed|
|Sausages||2 , sliced|
|Red pepper||1 , cut into thin strips|
|Short grain rice||14 Ounce (440 Gram)|
|Chicken stock||750 Milliliter (1 1/4 Pint)|
|Green beans||4 Ounce, trimmed (125 Gram)|
|Uncooked prawns||8 Ounce, shelled and deveined (250 Gram)|
|Frozen peas||4 Ounce (125 Gram)|
|Ground black pepper||To Taste|
1. Heat oil in a large frying pan over a medium heat and cook chicken in batches, turning occasionally (a), for 10 minutes or until brown on all sides. Drain on absorbent kitchen paper and set aside.
2. Add onions and garlic to pan and cook, stirring, for 3 minutes or until soft. Add sausages and red pepper (b) and cook, stirring, for 5 minutes or until sausage is cooked.
3. Stir in rice and cook for 5 minutes or until translucent. Stir in stock (c) and saffron and bring to simmering. Return chicken to pan, cover and simmer, stirring occasionally, for 20 minutes or until most of the liquid is absorbed.
4. Add beans, prawns and peas, cover and cook for 5 minutes longer or until prawns, chicken and vegetables are cooked and all the liquid is absorbed. Season to taste with black pepper.