• Chicken and rice Irma
  • Serves 6

  • Ingredients

  • Directions

  • Turn on the heat and keep at a medium temperature. Use a tall, medium-size pan and coat the bottom with enough oil.

    Add the chicken offal together with the onion, green pepper and chopped garlic.

    Once the ingredients look soft and translucent, add the chicken portions and sprinkle with salt, pepper and cloves. Little by little, start pouring the chicken stock to which you would have added the saffron, keeping the pan covered.

    Approximately 10 minutes before the chicken is fully cooked add the rest of the chicken and saffron stock and pour in the rice. Reduce the heat to a simmer for 15 minutes. If necessary, add more liquid.

    Finally, turn off the heat, and keep the pan covered while cooking finishes off.