John Myers
Ingredients for 4 servings:
- 40 g fat
- 1 soup chicken, quartered (approx. 1.2 kg)
- 1 medium-sized onion(s), chopped
- 1 soup vegetables (leek, carrot, celeriac, parsley root), finely chopped
- 1 ½ liters of water
- 1 tbsp tapioca
- 5 tbsp rice
- 2 dl cream
- 1 pinch(s) saffron threads
- Salt
- Black pepper, freshly ground
- 1 bunch chives, finely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes
La Canya
Heat the fat in a large pot, brown the chicken, onion, and vegetables. Add the water, season with salt and pepper, bring to a boil, and simmer covered over low heat for about 1 1/2 to 2 hours. Remove the chicken, remove the meat from the bones, and dice. Pour 1 1/4 liters of the broth through a fine sieve. Cook the tapioca and rice in it for about 20 minutes until tender. Add the cream, saffron, and the chicken, season to taste, and serve in a clay pot sprinkled with chives.
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