Chicken with Saffron Rice

Ingredients

• 1 chicken (ca. 1.2 kg)
• Salt
• Pepper (freshly ground)
• 125 g cured pork belly
• 2 onions
• 1 Garlic clove
• 4 small tomatoes
• 1 Tbsp clarified butter
• 350 g rice
• 300 g frozen peas
• 1 pinch saffron powder
• parsley (for garnish)

Instructions

1. 1.

   Wash the chicken, pat dry, cut into 8 pieces and season with salt and pepper.

2. 2.

   Finely dice the pork belly. Peel and finely chop the onions and garlic. Blanch the tomatoes, cool, peel, quarter, seed, and finely dice them. In a pot heat the clarified butter, add the pork belly and fry until crisp, then set aside on paper towels.

3. 3.

   Brown the chicken pieces in the cooking fat from all sides and remove. Then sauté the onions and garlic in the fat until translucent. Add the rice, stir briefly, then pour in about 300 ml water. Stir in the chicken pieces, pork, rice, peas, tomatoes, saffron and a pinch of salt, bring to a boil, cover and simmer gently for about 30 minutes until the meat is tender and the rice has absorbed all liquid. Stir occasionally and add more water if needed. Finally season with salt and pepper and serve garnished with parsley.