Venetian style rice

Cut the chicken into small pieces and fry them in the margarine. Once fried and browned, put them on a plate to use them later.

In the same fat, pour two tablespoons of the Italia flavor seasoning and, when it is well mixed, put the chicken back in the pan, add the wine, let it evaporate a little, add the finely chopped and peeled tomatoes and the saffron, together with a liter of boiling water. Let it cook for a few more minutes.

In a separate saucepan, we will boil the white rice. When it is ready, we can serve it on the plate and next to it we will place the chicken with all its juice, and we can decorate it with strips of paprika and green beans previously heated.