• Slice the chicken breast and season it.
  • Fry all the meat in a pan with a splash of oil.
  • Remove the meat , pour ½ glass of white wine and save it for later.
  • Chop the vegetables (garlic, onion, peppers and tomatoes) into cubes.

  • Cook all vegetables (garlic, onion, peppers and tomatoes and peas) over low heat in a pan with a stream of oil. When they get roasted add the meat and wine in the same pan. Put it into a boil and cover it with water. Cook for 30 minutes over low heat. Add salt. Degrease a bit the broth strains and reserve both the stew and the broth.
  • Meanwhile cook the rice with the saffron with a splash of oil. Pour the triple cooking broth from rice, stew, vegetables and meat. Add a bay leaf avecren and saffron.
  • Cook for 18-20 minutes.
  • Let the rice stand for few minutes.