Mellow rice with chicken and mushrooms

Rice and broth are measured with the same cup. Be careful when adding salt, the broth already contains salt. We put in a paella pan or large non-stick frying pan the aove to heat. Chop the onion and the peppers and fry them.

When they are poached, add the chicken in very small pieces and season with pepper and a little salt.

In a mortar and pestle, mix the garlic, saffron and parsley and add them. Stir well and add the mushrooms.

Add the rice and toast for a couple of minutes, stirring constantly.

Add the hot broth and lower the heat to medium.

Let it cook for about 20 minutes until the broth is reduced. Set aside when it still has broth, add the thyme, a little saffron in threads on top and cover for about 10 minutes.

Once the time has elapsed, plate and enjoy! Enjoy!