Makes 4 servings
2 cups rice * 3 tbsp olive oil * 25 g peeled almonds * 1 chicken chest (250 g aprox.) * 4 cups water * 1/2 tsp saffron powder * 3/4 cup peas * salt * black pepper * 25 g pistachios
Saute the chicken chest, cut into small cubes, and the almonds in the olive oil. Add the rice and continue sauteing on low heat for a while. Add the water and the peas. Season with salt, pepper and saffron. Cook on low heat. When the rice is cooked, add the pistachios. Stir and serve hot.
