Main Ingredients:

1 chicken, 2 to 3 pounds, cut into serving pieces
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1 1/4 cups hot chicken stock
1 tablespoon parsley
Pepper
1 teaspoon saffron
1 cup rice
2 tablespoons melted butter
2 tablespoons powdered chicken concentrate
10 ounce can cream of mushroom soup

Cooking Preparation of the Recipe:

Cook the celery and onion at 100% for 4 minutes and add the hot chicken stock, seasoning and rice.
Cover and cook at 100% for 5 minutes, reduce the power level to 70% and continue cooking for 7 minutes.
Brush the chicken with a mixture of the melted butter and the chicken concentrate.
Spread the rice mixture over the bottom of a casserole dish, add the cream of mushroom soup and place the chicken on top, arranging the pieces so the thicker parts face the outside of the dish.
Cover and cook at 70% for 10 minutes per pound, turning the dish halfway through the cooking time.
Leave the cover on and allow to stand for 5 minutes before serving.

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