4 tablespoons of olive oil
1 medium onion, finely chopped
2 cloves of garlic
1 tablespoon of saffron
500g of chicken breast, cut into medium-sized cubes
250g of smoked calabrian sausage, sliced into 0.5cm thick pieces
1 cup of dry white wine
2 cups of rice
4 cups of water
1/2 cup of fresh peas
Salt and black pepper to taste
1/2 cup of chopped fresh parsley
2 tablespoons of tomato sauce
4 tablespoons of olive oil
1 medium onion, finely chopped
2 cloves of garlic
1 tablespoon of saffron
500g of chicken breast, cut into medium-sized cubes
250g of smoked calabrian sausage, sliced into 0.5cm thick pieces
1 cup of dry white wine
2 cups of rice
4 cups of water
1/2 cup of fresh peas
Salt and black pepper to taste
1/2 cup of chopped fresh parsley
2 tablespoons of tomato sauce
1
Heat the olive oil in a large skillet over medium heat
Add the onion and garlic and cook until golden brown
Add the saffron and stir well
2
Add the chicken breast and sausage, and cook for 3 minutes
Add the white wine and cook for an additional 10 minutes
Add the rice, water, parsley, peas, salt, and black pepper
Stir well to combine
Cook until the rice is tender
Let it sit for a few minutes with the lid on
Sprinkle with tomato sauce and serve.
