• 800g skinless chicken cut into pieces
  • 1 large onion
  • 6 garlic cloves
  • 1 glass of Montilla wine
  • 4 strands of saffron
  • 250 ml chicken broth
  • 2 bay leaves
  • 2 fresh chilies
  • 40 ml extra virgin olive oil
  • 60 g of California walnuts
  • A pinch of salt
  • Black pepper
  • 200 g of bimi
  • 200 g of red rice


  1. Boil the red rice in salted water for 40 minutes. Then, remove and drain.
  2. Wash the bimi and cut each piece into 2. Boil in salted water for 2 minutes, remove and drain.
  3. Season the chicken pieces and brown in a pan with 2 tablespoons of olive oil. Take out and set aside.
  4. Peel and chop the garlic and onion. Cut the chili into thin slices.
  5. Crush the Walnuts until they turn into fine powder.
  6. In the same casserole, saute the onion and chopped garlic over medium heat for 5 minutes, add the saffron, stir and add the golden chicken pieces.
  7.  Add the wine, chicken broth and bay leaves, and simmer for 30 minutes. Add the slices of chili and Walnuts powder. Mix well and cook for 45 more minutes. Let stand 15 minutes before serving.
  8. Saute the red rice with the bimi in a very hot pan with olive oil, season and serve with the hot chicken stew.