July 17, 2011
Arroz con pollo y azafrán
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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I like how you gave step-by-step directions.
Where did you buy saffron from?
Cold Storage!
the last pic sure look nice 🙂
THANK YOU!! (=