Rice with chicken

Season chicken pieces with salt and pepper, fry in vegetable oil, and set aside, keeping warm.

Dry the saffron in a pan (or tablespoon), crush it with salt, pour boiling water, let it steep, and then add to the broth.

Peel and chop the onion and pepper, sauté in oil until soft, add garlic puree. Add pieces of chicken, stir in rice, fry until the oil is absorbed, pour in broth, bring to a boil, cook covered for 20 minutes on low heat, stirring a couple of times.

Salt, pepper, add finely chopped parsley, pieces of butter, mix, cover with a lid, let sit for 5-10 minutes.