How to Make My Grandmother’s Sautéed Chicken with Saffron

Ingredients

• 4 boneless, skinless chicken breasts (1.5 lbs / 680 g)
• 2 tablespoons olive oil (30 mL)
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (5 g)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (5 g)
• Juice of 1 lemon (about 2 tablespoons / 30 mL)
• 1 ½ cups long-grain white rice (300 g)
• 3 cups chicken broth (720 mL)
• 1 teaspoon saffron threads (1 g)
• 1 medium onion, finely chopped
• 2 tablespoons unsalted butter (30 g)
• 1 cup frozen peas (150 g)
• Fresh parsley, chopped (for garnish)