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- About 4 lbs. chicken breasts
- About 2 cups olive oil. (A very approximate measure. The oil is going to be used for sauteing most of the other ingredients.)
- 3 onions, diced
- 1 clove garlic, finely chopped
- 1 kg. long grain rice
- 1.7 liters boiling water for cooking the rice
- 3 chili peppers, or to taste
- 1 heaping coffee spoon saffron threads
- 1 cup boiling water for soaking the saffron
- About 6 large tomatoes
- About 2 liters boiling water, this time for blanching the tomatoes
- Separate the saffron with your fingers and place it in the cup of boiling water to soak.
- Blanch the tomatoes, remove the stem and flower scars, skin the tomatoes, and cut each one into pieces about 1" by 1".
- Saute the tomatoes in some of the oil until limp. Set aside.
- Brown the chicken breasts in some of the oil.
- Saute the onion until translucent.
- Add the rice to the onion. Saute over high heat stirring constantly until the rice is coated with oil and some of the grains have lost their translucency.
- Stir the saffron and its colored water evenly into the rice.
- Add the tomatoes, the garlic, and the chicken breasts and mix them evenly into the rice.
- Add the boiling water to the rice mixture. Cover and cook over low heat about 1/2 hour, or as long as you normally cook rice. Turn off the heat and let stand another five minutes.
- The finished dish will be moister and stickier than white rice is normally served.
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