Ingredienti
Cosce di pollo4 thighs
Alette di pollo4 wings
Salsa di pomodoro3 tablespoons- Rice, washed2 cups
Olio3 tablespoons
Sale1 pinch
Cannella1 pinch
Zafferano1 pinch
Passi
- 1
Clean the chicken thighs and wings, then wash them well. Slice the onion into rings and place it at the bottom of the pot, then arrange the chicken pieces on top with a little oil.
30 minUtensili necessari:
Pentola - 2
Place the pot on low heat for one hour.
60 min - 3
In a frying pan over heat, add the tomato sauce and stir until heated, then add the cinnamon, salt, and saffron, and mix well. Then add half a cup of water.
5 minUtensili necessari:
Padella - 4
Pour the sauce mixture over the chicken with one cup of water and let it simmer for another hour.
60 min - 5
To prepare the rice, in a pot over heat, add a little water with salt and bring it to a boil.
5 minUtensili necessari:Pentola - 6
Add the rice to the pot of water. When it starts to cook, add a cup of cold water, then turn off the heat and drain the rice.
5 min - 7
Place the drained rice in the pot, add a little oil or butter, and stir gently to avoid breaking the rice. Then cover the pot with a towel to prevent steam from escaping.
5 minUtensili necessari:Pentola - 8
Place the pot on low heat until the rice is fully cooked. Once the rice is cooked, fluff it in a serving dish and garnish with a little yellow rice and the chicken pieces on top.
10 min
Fatti nutrizionali
Cosce di polloper 100gAlette di polloper 100gSalsa di pomodoroper 100gOlioper 100gSaleper 100gCannellaper 100gZafferanoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.