Ingredients:

• 250 g rice
• 600 g chicken fillet
• 6 tbsp. olive oil
• 1 onion
• 750 ml chicken broth
• 1/4 tsp. saffron
• 250 g canned green peas
• 70 ml tomato marinade
• herbs, to taste
• salt, to taste

Instructions:

1. Peel and chop the onion. Cut the chicken fillet into small cubes.
2. In a deep frying pan with heated vegetable oil, add the chicken fillet and onion, season with salt, and fry over low heat until golden brown.
3. Add the rice and mix well. Gradually pour in hot chicken broth, stirring constantly, and add tomato marinade.
4. Season with salt and add saffron. Bring to a boil and cook for 5 minutes. Then reduce the heat and cook for another 10-15 minutes.
5. Add green peas, mix well, and remove from heat.
6. Cover the pan with aluminum foil and let it sit for a few minutes.
7. Garnish with chopped herbs and serve.