Spanish chicken with saffron

09547 SPANISH CHICKEN with SAFFRON RICE INGREDIENTS for 4 PEOPLE 1 chicken from 1, 25 kg cut into 8 pieces, 3 tablespoons olive oil 2 medium onions, sliced thin, 175 g of brown rice stew, 15 cl of dry white wine, 1/8 of a teaspoon of Saffron in threads, 35 cl unsalted chicken stock, 2 tablespoons medium-strong chili, 1/8 teaspoon cumin, grated 2 cloves garlic, chopped 2 large ripe tomatoes without seeds and chopped, 1 red pepper and 1 yellow, peeled, seedless n? filaments cut into strips, fresh coriander to garnish, 1/2 teaspoon salt, fresh ground black pepper preparation time: 30 minutes cooking time: 1 hour Salt and pepper Procedure the chicken pieces and Brown in a large saucepan with the Fund often with 2 tablespoons of olive oil.

Then place the chicken pieces on a plate.

Now pour the last tablespoon of oil in the saucepan where do wither the onions finch? become transparent.

Add the rice and cook 2 minutes, stirring to flush all the rice grains with oil.

Sprinkle with white wine and bring to a boil, then lower the heat and let flavour for 10 minutes with lid finch? the liquid is all absorbed.

Mix saffron with chicken stock and pour it on the rice.

Add the chili, cumin, garlic and salt.

Simmer for 15 minutes with the lid, then add the tomatoes and chicken parts calcandoli in the middle of the rice.

Finish cooking Spanish chicken for 25 minutes, then brought to the table after you have decorated the plate with strips of red and yellow pepper and fresh coriander.