The taste and texture of the stuffed chicken are second to none. It's very important when cooking this dish to use saffron-infused chicken broth for the sauce, as well as rice that has been soaked in milk. Onions, green bell pepper, carrots, and black olives are also used to flavor this dish. Topping the rice with dill before cooking will result in a wonderfully fresh flavor.
Ingredients
2oz (50g) butter, melted 2oz (50g) breadcrumbs 1 1⁄2qts (1.25L) chicken broth 1 qt (1L) water 2 garlic cloves, minced 2tsp smoked Spanish paprika 4 green bell peppers, chopped 1 medium onion, diced 1 cup (120g) frozen peas 1 bay leaf Kosher salt, to taste black pepper, to taste 2-3 medium chicken breasts (about 6 oz/170g each), cut into bite-sized pieces
Preparation
In a large bowl combine melted butter and bread crumbs. Season with smoked paprika and salt and pepper. Add chicken pieces and mix thoroughly with your hands until each piece is evenly coated in the seasoned crumbs. The layout on a flat surface and refrigerate until ready to cook. In a large pot add chicken broth, water, garlic, and bay leaf. Bring to a boil. Preheat oven to 350°F (180°C). Drain green bell peppers and reserve liquid. Chop the peppers finely and set them aside. In a large pan sauté chopped onion in butter until translucent. Add bell pepper liquid, chopped green peppers, and season with salt, pepper, and smoked paprika; cook for 10 minutes while stirring occasionally to keep the vegetables from sticking to the bottom of the pan. Heat up some olive oil in a frying pan over medium-high heat then add chicken pieces, frozen peas, and stir thoroughly until chicken is just cooked through (about 3-4 minutes).
