Spanish-Style Chicken Breast with Saffron Rice

Dissolve the saffron strands in 2 tbsp of the hot stock and set aside.

Heat the olive oil in a large, deep frying pan over a medium-high heat and sear the chicken breasts for 3 minutes per side until golden, then remove.

Fry the chorizo in the same pan for 2 minutes until it releases its oil, then add the onion, pepper, and garlic and cook for 3 minutes.

Stir in the smoked paprika and rice, then add the chopped tomatoes, remaining stock, and saffron liquid.

Place the chicken breasts on top, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the rice has absorbed the liquid and the chicken is cooked through.

Rest for 2 minutes, then serve directly from the pan.