1
12
12
8
6
1
1
3
1
1/4
2
1
|
c
oz
oz
oz
oz
T
T
t
t
c
T
|
Basmati Rice
Tomatoes
Chicken Meat (1)
Green Beans
Onions
Saffron pinch
Water
Olive Oil
Salt
Pepper black
Water
Butter
|
Prep - (30 min)
- Soak RICE in water to cover for about 30 minutes.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Dice small.
- Cut CHICKEN into cubes about 1 inch on a side.
- Tip and tail GREEN BEANS. Cut into 1 inch lengths.
- Chop ONION fine.
- Set Safron soaking in 1 T Water.
RUN - (45 min)
- In a 3 quart coverable sauté pan or similar, heat Oil
moderately hot. Stir in Chicken and fry stirring for about 4
minutes, Remove Chicken and set aside, leaving as much oil
behind as possible.
- Stir in Onions and Green Beans. Fry stirring until
Onions are translucent.
- Reduce heat and stir in Tomatoes, Salt and
Pepper. Cook stirring for about 5 minutes There should be
almost no liquid left.
- Stir in Chicken and 2 c Water. Bring just to a boil.
- Drain Rice well. Stir in along with Safron mix and
Butter. Bring to a boil. then cover tightly and cook over very
low heat, just enough to maintain a simmer, for about 12 minutes.
- Take off the heat. Lift the lid and drape a layer of paper towel
over the pan (to prevent dripping). Replace the lid and set aside for
about 6 minutes.
- Stir it up with a wooden spoon and pour into a serving bowl. Serve
hot.
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