Cooking Instructions
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Step 1
Finely chop the
Garlic (2 cloves)
.
Step 2
Chop the
Onion (1)
.
Step 3
Chop and deseed the
Green Bell Pepper (1)
.
Step 4
Chop the
Carrots (2)
.
Step 5
Chop the
Fresh Parsley (to taste)
.
Step 6
In a pan with
Olive Oil (as needed)
and cook all the vegetables over medium heat for 4 minutes.
Step 7
Add the
Bone-in, Skin-on Chicken Thighs and Drumsticks (4 pieces)
, and cook for 4 more minutes.
Step 8
Add the
White Rice (1 1/4 cups)
and cook for 2 minutes.
Step 9
Add the
Water (2 cups)
, then season it with
Salt (to taste)
. Add the
Spanish Saffron (to taste)
. Cook for 3-4 minutes over maximum heat.
Step 10
Cover the pot and cook over low heat for 15-17 minutes.
Step 11
Switch stove off, add parsley, and leave rice for 5 minutes to cool.
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