Light pollo en pepitoria with rice

Ingredients

For 1 serving

• Chicken breast140 g
• White rice60 g
• Almonds10 g
• Onion0.5
• Chicken broth150 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Saffronto taste
• Parsleyto taste
• Saltto taste

Contains: nuts, celery,

Method

1. Put a pan of water on to boil for the rice and heat the chicken stock in a small pan with the saffron. Cut the chicken breast into pieces of about 3 cm, chop the onion and thinly slice the garlic.
2. Toast the almonds in a dry frying pan over a medium heat for 2–3 minutes, until golden, then blend them with the hot saffron stock until the sauce is smooth.
3. Heat the oil in a pan over a medium heat and brown the chicken for 4 minutes, until golden; add the onion and garlic and cook for another 2 minutes, until the onion softens. Salt.
4. Pour the almond sauce over the chicken and cook over a medium-low heat for 15 minutes, until the chicken is cooked and the sauce velvety; if it gets too thick, add a splash of water.
5. Meanwhile salt the water once boiling and cook the rice for the time on the packet, usually 15–18 minutes, until tender; drain.
6. Serve the chicken with the rice and chopped parsley.