1 chicken
2 / 3 cup oil
1 / 4 kg onions
1 sprig of parsley
1 big pepper
2 cloves of garlic
12 small tomato
4 cups chicken broth
1 cup dry wine
2 tablespoons salt
1 / 2 teaspoon saffron
1 / 2 teaspoon cumin
1 / 4 teaspoon pepper
1 / 2 kg. rice
1 pepper
1 look of petit pois
1 canned asparagus
1
Cut the chicken into pieces and fry in hot oil.
2
Then, in the same oil we make a sauce with onions, parsley, garlic, peppers and tomatoes.
3
Add the broth and cook a few minutes until the chicken begins to soften.
4
Add wine, salt, roasted saffron, cumin, pepper, water from the peppers, asparagus pea toe.
5
Bring to a boil and add the rice.
6
Cook about 30 minutes on low heat or in the oven to 200 degrees C. during the same time or until the rice is cooked.
Ingredients
1 chicken
2 / 3 cup oil
1 / 4 kg onions
1 sprig of parsley
1 big pepper
2 cloves of garlic
12 small tomato
4 cups chicken broth
1 cup dry wine
2 tablespoons salt
1 / 2 teaspoon saffron
1 / 2 teaspoon cumin
1 / 4 teaspoon pepper
1 / 2 kg. rice
1 pepper
1 look of petit pois
1 canned asparagus