INGREDIENTS
1 tbsp
olive oil
600 gs
chicken thigh fillets
2
onions
2 larges
peppers
2
garlic cloves
12 tsps
saffron
300 mls
chicken stock
12 tsps
paprika
50 gs
olives
25 gs
capers
1
juice of lemon
1 serving
salt and pepper
1 serving
parsley leaves
1 serving
basil leaves