Rice with vegetables and chicken is a simple recipe for family meals, with friends, as a couple… it is one of those wild cards that is suitable for any occasion, since it is a tasty and nutritious dish. The only secret is to fry the meat beforehand so that it is not raw or too tough. As for saffron, yes, it is essential, since it will not only give more color to the dish and make it more appetizing, it will also provide it with extra aroma and flavor. To do this, crush the strands in a mortar and dilute with a little broth from the stew: add to the preparation about 10-15 minutes before finishing cooking.
> 300 g round grain rice
> 1 chicken cut into eighths
> 2 carrots
> 1 zucchini
> 1 large ripe tomato
> 1 green pepper
> 1 red pepper
> 2-3 artichokes
> 1 liter of chicken broth
> Extra virgin olive oil
> Saffron threads
> Pepper
> Shall
1. Season the chicken pieces with salt and pepper and brown them in a casserole dish. Remove them and reserve them.
2. Chop all the vegetables and grate the tomato.
3. Sauté the vegetables in the same saucepan, taking advantage of the chicken oil. Once tender, add the chicken pieces again.
4. Add the rice, stir a few times and pour in the broth. Add the saffron and let it cook for about 10 minutes over high heat. Lower the heat and leave for another 5-8 minutes.
5. Remove from heat and let rest for a few minutes before serving.
Difficulty: medium
Time: 50 minutes
Servings: 4
Calorie intake: 530 kcal
