Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Picada
Chicken
Rice
To bake
How it's done
Picada
Blitz the garlic, almonds, biscuits and saffron in a food processor. Add the sherry and parsley, mix into a paste.
Chicken
Mix the lemon zest, salt and pepper, rub the mixture into the chicken pieces. Heat the oil in a large, non-stick, ovenproof frying pan. Brown the chicken for approx. 5 mins. Add the onions and fry for approx. 2 mins. Add the tomatoes, cook for approx. 5 mins. until the liquid has evaporated.
Rice
Add the rice, reduce the heat, cook for approx. 3 mins. while stirring. Pour in the stock, add the picada, mix, simmer the rice for approx. 20 mins.; do not stir the rice any more. Arrange the artichokes on top of the rice.
To bake
Approx. 5 mins. in the centre of an oven preheated to 210°C. Remove from the oven, leave to rest for approx. 5 mins., plate up. Garnish with parsley.
| Note: | The frying pan must not contain any plastic elements – these would melt in the oven. |
|---|
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