Half country chicken with its roast, a handful of rice per person, a sprig of parsley, half an onion, 3 ripe tomatoes, a green pepper, half a bell pepper, 3 cloves of garlic, a glass of white wine, a few strands of saffron, a carton of yellow food coloring, a quarter of a liter of extra virgin olive oil, a pinch of ground pepper and salt.
In a deep frying pan we put the oil to heat, and when it is at its point we fry the sliced ??onion, the garlic and the roast in it. When they have browned, we remove them from the pan and put them in the mortar together with the parsley that we will have finely chopped, the saffron threads, the ground pepper, mashing everything very well, adding to the mortar to dissolve the crushed glass of wine White. Meanwhile we will have cleaned the chicken, we will have divided it into small pieces, and we will have seasoned it. Add the pieces of meat to the frying pan with the same oil from the previous stir-fry, and stir until the meat is browned, then add the grated ripe tomatoes, the split green pepper, and the sliced ??bell pepper. When the tomato is fried, add the contents of the mortar to the stew, and a little water if necessary, and let it boil for 15 minutes, since free-range chicken meat is always a bit tougher than free-range chicken. Finally we will add water according to the diners, and when it is hot we add the rice and the yellow coloring book, and move. Let it cook until the rice is at its point, and if we want it more soupy we will add hot water.
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