Ingredients Jump to Instructions ↓

  1. 1 Chicken - - (about 3 pounds)

  2. 1/2 cup 118ml Olive oil

  3. 1 cup 62g / 2 1/5oz Tomato - peeled - seeded and chopped (small)

  4. 1 cup 146g / 5.1oz Garlic clove - chopped (medium)

  5. 1 cup 160g / 5.6oz Green beans

  6. 3/4 cup 177ml Peas

  7. 5 cups 1185ml Boiling water

  8. 1 tablespoon 15ml Paprika

  9. 1 Saffron

  10. 12 Snails - cleaned - ready for cooking

  11. 2 cups 320g / 11oz Rice

  12. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Put 5 cups water to boil. Cut chicken into very small serving pieces, dry pieces with a towel, sprinkle with salt, and fry in very hot olive oil in a medium-sized pan.

  2. When chicken has browned for 5 minutes, add the tomato, the garlic, the beans broken into pieces 1 to 2-inches long, and the peas. Stir while frying for 1 minute. Remove the pan from the fire to mix in paprika, and on returning it to fire, pour in boiling water.

  3. When the mixture boils again, dilute saffron in a little of the boiling liquid and add it with the snails. Salt to taste and let it all cook over a slow fire 15 minutes. Put a little more water to boil on the side.

  4. When the snails and chicken are done, add a little boiling water to make up for what has been lost in the cooking. Bring it to a rapid boil on a hot fire. Add rice. Let it cook rapidly 2 to 3 minutes, then continue cooking another 10 to 12 minutes over a low fire. When the rice is done, leave it over the lowest possible heat for another 5 minutes to dry.


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