1 onion 

2 cloves of garlic 

1 carrot 

2 peppers 

Oil 

 1 chicken breast
(500-600g) 

400g butcher's sausages

500-600g rice

Salt

1/2 tsp saffron

1 chicken stock cube

Sharp knife 

Plate 

 Frying pan

Saucepan 

Spatula 

 Chop the onion, garlic and vegetables finely.

Fry the onion and garlic lightly, on a low heat.



When the onion is transparent, add the other vegetables.

 Stir.

 Add the sausages and the chicken. Stir.

 In a seperate saucepan, prepare the stock. Boil the water and add the stock cube.

 Add the saffron to the stock.

 When the meat is cooked, add the rice to the frying pan and stir for a couple of minutes.

 Add the stock until the rice, meat and vegetables are covered. You need double the amount of water to the amount of rice you have put in.

 Cook on a low heat, without stirring, until the liquid has been absorbed. Occasionally shake the frying pan so the rice doesn't stick.

 Enjoy!