Ingredients
- 2 chicken thighs (approx. 180 g each)
- 500 g rabbit (have the butcher separate into pieces)
- 2 cloves of garlic
- 250 g tomatoes
- 150 g green beans
- 500 ml water
- salt, pepper
- 250 g Paella rice (or round-grain rice)
- 1 package saffron (approx. 0.2 g each)
- 50 ml olive oil
Preparation
1. Remove the chicken thighs from the refrigerator about 30 minutes before you intend to prepare it.
2. Divide the chicken thighs into lower and upper sections, dab all pieces of meat dry with paper towel. Peel the garlic and cut into fine slices.
3. Scald tomatoes with boiling water, remove the skins and dice. Clean and halve the beans.
4. Heat the pan on highest level up to the roasting window, switch to a low level and roast the pieces of meat on all sides.
5. Add the garlic and roast. Add the beans, diced tomatoes and water and season to taste with salt and pepper.
6. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.
7. Add the rice and saffron. Heat the pan on highest level up to the vegetable window again, switch to a low level and cook for approx. 20 minutes (or following the instructions on the package) in the vegetable area.
8. Add olive oil and season to taste with salt and pepper.
Tip
- In addition, add about 100 g fresh white beans to the green beans.
This recipe has been tested and approved by AMC.
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