Saffron and Almond Rice with Smoked Paprika Chicken

Saffron rice: Bring water to boil in a pot. Add a tbsp of salt. Add the rinsed rice, cook for 15 mins in boiling water. Drain and rinse with cold water. Melt 2 pinches of saffron in 1/4 cup hot water. mix the rice with saffron, add raw sliced almonds, return to the pot, cover and cook on low heat for 30 minutes. Add some frozen peas to the rice, just 5 minutes before serving.
Smoked paprika chicken: season the chicken breast generously with salt, peppercorn and smoked paprika. Pre-heat the oven to 350 F. In an oven proof frying pan, fry the chicken on medium high heat for 2 minutes on each side. Transfer the pan to the oven and cook for 8 to 10 minutes (depending on the thickness of the breast). In the last 2 minutes, add some butter to the pan and baste the chicken with it.
Green Beans: Steam the beans for 5-7 minutes. Shock them in iced water. 2 minutes before the whole dish is ready, saute them in butter and season with salt, peppercorn and smoked paprika.