Arroz con pollo y azafrán

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This satisfying but very delicate dish has instantly become my favorite meal cooked so far. José Andrés uses conejo, or better known as rabbit, in his cookbook; which i couldn’t bring myself to braise and boil because i think it is too cute an animal to devour! The recipe makes sure that the meat is cooked until it is ready to fall off the bone, but i replaced it with boneless chicken for easier, neater consuming. Once the rice has absorbed the flavor of the meat, all is sweeeeet!

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5 comments

  1. I like how you gave step-by-step directions.

  2. Where did you buy saffron from?

  3. the last pic sure look nice :)

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