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1
Rinse the chicken pcs and pat completely dry with paper toweling.
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2
Sprinkle with salt and freshly grnd black pepper.
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3
Set aside.
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4
In a large, flame-proof casserole dish or possibly a large pot suitable for table service, heat the oil and garlic clove over moderate heat till the garlic begins to turn brown.
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5
Remove the garlic and throw away.
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6
Add in to the warm oil the chicken, pork, and ham.
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7
Cook till browned proportionately, about 10 min.
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8
Remove the chicken and set aside.
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9
To the pork and ham, add in the minced onion, bell pepper, and garlic.
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10
Saute/fry till the onion is translucent/soft and the pepper soft, about 5 min.
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11
Add in the rice, stirring well to absorb liquids.
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12
Stir in the tomato paste.
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13
Add in the saffron water, the white wine, and the boiling water.
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14
Add in salt, about 2 tsp., and fresh grnd black pepper, about 1 teaspoon to taste.
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15
Rinse the chicken pcs and pat completely dry with paper toweling.
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16
Sprinkle with salt and freshly grnd black pepper.
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17
Set aside.
-
18
In a large, flame-proof casserole dish or possibly a large pot suitable for table service, heat the oil and garlic clove over moderate heat till the garlic begins to turn brown.
-
19
Remove the garlic and throw away.
-
20
Add in to the warm oil the chicken, pork, and ham.
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21
Cook till browned proportionately, about 10 min.
-
22
Remove the chicken and set aside.
-
23
To the pork and ham, add in the minced onion, bell pepper, and garlic.
-
24
Saute/fry till the onion is translucent/soft and the pepper soft, about 5 min.
-
25
Add in the rice, stirring well to absorb liquids.
-
26
Stir in the tomato paste.
-
27
Add in the saffron water, the white wine, and the boiling water.
-
28
Add in salt, about 2 tsp., and fresh grnd black pepper, about 1 teaspoon to taste.
