- 300 gr. Rice.
- 2 Chicken thighs.
- 1 Rabbit loin.
- 1/2 Green pepper.
- 1/2 Red pepper.
- 2 Garlic cloves.
- 1 Medium size grated ripe tomato.
- 100 gr. flat Green beans.
- 8 Green asparagus (remove the hard part of the stalk and cut into julienne).
- Mild olive oil.
- 675 ml. Poultry stock
Bone the chicken and rabbit thighs. Dice the meat into 2 cm cubes and season to taste. Wash and chop all vegetables into fine julienne except for tomato and garlic cloves. Grate the tomato and chop garlic finely. Heat mild olive oil in a MAGEFESA fast pressure cooker. When hot, brown the meat until uniformly brown. Remove and keep.
Brown the meat in the same oil (add a little more if necessary); incorporate the red and green pepper together with the garlic, sauté over medium heat stirring frequently. Add the green beans and sauté for a few minutes more. Remove and keep. Incorporate the grated tomatoes to the pot and sauté, tomatoes will help release ingredients stuck to the bottom of the pot and will help enhance flavors. Once the sauce is ready, bring back the meat and vegetables that have been saved. Add the rice and sauté the whole quickly for a few minutes or until rice begins to turn transparent.
Sprinkle paprika, stir quickly and moisten with hot stock. Sprinkle saffron and share the asparagus. Close the pot and let it cook over high heat, the working valve will start to release steam or rotate, depending on the model used. Reduce heat to low so that the internal pressure is kept inside the unit or the working valve turns around uniformly. Start to count time, between 7 and 8 minutes. Once time has elapsed, remove the pot from the heat source and release pressure using the fast pressure release system method (see the instructions manual). Cover the pot with a kitchen towel and let it rest for about 5 minutes before serving.