INGREDIENTS
- -Rooster, skinless, lower into 16. 1 of two,500g roughly.
- -Additional virgin olive oil 3 tablespoons. -Onion, coarsely chopped 1 massive u.
- -Purple bell pepper, coarsely chopped ½ u massive.
- -Garlic, complete and with pores and skin, 3 cloves.
- -Double Carolina rice 2 cups.
- -Vegetable or poultry broth 3 to three 1/2 cups.
- -Canned plum tomato 1 ½ can or ½ bottle.
- -Saffron 2 capsules.
- -1 handful chopped recent parsley.
- -Salt to style.
- -Lemon 1 u.
- -Basil.
- -Inexperienced olives. .
1.In a thick pot, brown the rooster items on each side in a frying pan with oil, doing it little by little in order that the temperature doesn’t drop.
2.Add the onion and bell peppers, and sauté till it takes on a little bit coloration.
3.Add the rice, stirring till it turns into barely clear (with out browning)
4.Salt a little bit and add the recent broth. Add the saffron powder and tomato. Combine and boil over low warmth, with the pot considerably uncovered.
5.Cook dinner till the rice is cooked (15 to twenty minutes relying on the rice). 6.Alter the seasonings, add parsley, basil and olives and serve with a slice of lemon. ENJOY NOW!. .
