* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the chicken and the lamb. Place the following ingredients in a large saucepan: the chicken, lamb, plenty of water, coarse salt, sage, allspice and bay leaves. Bring to boiling point and then simmer for 2 hours until the meat is very tender.
- Step 2: Prepare the rice. Remove the saucepan from the heat, remove the meat and keep it warm.
- Step 3: Drain the meat stock and make sure it is 1.5 kg. If necessary, add more water.
- Step 4: Put the rice and stock in a saucepan and, if you wish, season with salt and pepper. Cook the rice on medium heat for about 20 minutes.
- Step 5: Just before the cooking process is over, pour in the lemon juice.
- Step 6: Melt the butter, remove the rice from the heat and pour the melted butter over it. Cover the rice with a clean kitchen towel for 5 minutes and serve it in a different dish, without the meat.
Ingredient List
- 1kg meat from a young lamb (cut into portions)
- 1kg chicken (cut into portions)
- 380g long-grain white rice
- 3 tbsp fresh butter
- 3 tbsp sage
- coarse salt