Close X
We use own and third party cookies to improve our services and show related advertising to your preferences by analyzing your browsing habits . If you continue to browse , consider accepting its use and our cookies policy.
My cart:
The cart is empty

Chicken and rice flavored with saffron


( extracted recipe )


1.6 kg chicken cut into 12 pieces.
Fine sea salt and black pepper.
80 ml ‚Äč‚Äčolive oil.
1 brown onion finely chopped.
1 red pepper , seeded and finely chopped.
1 green pepper , seeded and finely chopped.
4 tomatoes, peeled , seeded and finely chopped.
1.5 liters of hot chicken broth.
300g rice Calasparra.
Pinch of saffron.
½ teaspoon Spanish paprika.
½ teaspoon thyme.
½ teaspoon black peppercorns.
4 cloves of garlic.
1 tablespoon chopped parsley.

The first thing we do is season the chicken with salt and pepper. In a large pot on fire with oil, fry the chicken on each side until golden . Remove chicken and set aside. Add , using the same oil , onion and bell pepper and sauté for 5-10 minutes, stirring to prevent sticking , until the onion is golden and soft. Add the tomatoes and continue stirring about 15 minutes more .
When the tomato is too thick, add hot broth , chicken and take you to a boil. After 40 minutes, add the rice and continue to cook for about 5 minutes. Meanwhile , in a bowl , mix the saffron with paprika , thyme , pepper and garlic and crush it all together. Add a few tablespoons of hot broth from the pot and mix. Then pour into the pot . Continue cooking for 15-20 minutes or until rice is tender. Add salt to taste as it takes . When finished, add parsley and serve immediately.

Bon Appetite !

Subscribe to our newsletter
Enter your email
You must accept the legal notice
fruita seca morilla mercat de la boqueria
© 2013
Designed by Wébico Studio