serves 4| prep 20 mins (+ 5 mins resting time) | cooking 1 hour
1L (4 cups) salt-reduced chicken stock 12 ⁄ tsp saffron threads 2 tbs olive oil 6 chicken thigh cutlets, skin on 1 brown onion, finely chopped 2 small red capsicums, deseeded, cut into 2.5cm pieces 2 garlic cloves, crushed 400g can diced tomatoes 2 tsp smoked paprika 1 fresh rosemary sprig, plus extra, to serve 440g (2 cups) arborio rice 200g green beans, trimmed, halved diagonally 1 Place the stock and saffron in a saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce the heat to low and keep at a simmer. 2 Meanwhile, heat 1 tbs oil in a 38cm paella pan over medium-high heat. Cook chicken for 3-4 minutes each side or until browned. Transfer to a plate. 3 Heat remaining oil in the pan. Cook onion, capsicum and garlic, stirring, for 5 minutes, until soft. Add tomato, paprika and rosemary. Stir for 10 minutes, until thick. 4 Add the rice to the pan and stir well to combine. Arrange the chicken, skin side up, over the rice mixture. Gently push the chicken down into the rice mixture. 5 Reserve 125ml ( 12 ⁄ cup) of stock. Add the remaining stock to pan. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 20 minutes, until rice is tender yet firm. 6 Push the beans into the rice. Ladle over the reserved stock. Cook, without stirring, for 5 minutes. Remove from heat. Cover and set aside for 5 minutes to rest.