# Ingredientes:
→ Meats
01 - 2 skinless chicken thighs or breasts (about 300 g), bone-in for more flavor if desired
→ Vegetables & Aromatics
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 carrot, diced
06 - 1 celery stalk, diced
→ Grains
07 - 100 g long-grain rice (e.g., basmati or jasmine), rinsed
→ Liquids
08 - 1 litre low-sodium chicken stock
09 - 250 ml water
10 - Juice of ½ lemon
→ Spices & Herbs
11 - A pinch of saffron threads, steeped in 2 tbsp hot water
12 - 1 bay leaf
13 - Salt and black pepper, to taste
14 - 1 tbsp chopped parsley or dill (for garnish)
# Instrucciones:
01 - In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrot, and celery for 5–6 minutes until softened.
02 - Add chicken, stock, water, bay leaf, and saffron infusion. Bring to a gentle boil, then reduce to a simmer.
03 - Simmer uncovered for 15 minutes. Add the rice and continue simmering for another 15 minutes, until rice is tender and chicken is cooked through.
04 - Remove chicken, shred with two forks, and return it to the pot. Discard the bay leaf.
05 - Stir in lemon juice, adjust seasoning with salt and pepper, and cook 2 minutes more. Serve hot, garnished with parsley or dill.
