600 grams of rice     Half of chicken pieces     2 artichokes     2 medium red peppers     2 ripe tomatoes     ground pepper     A clove of garlic     parsley     1 strand of saffron (or dye)     Olive oil (one glass, one quarter of a liter)     1/2 lemon     Sprigs of rosemary and thyme     salt

Step 1: Fry the chicken with oil. Once fried boil with 8 glasses of water.

Step 2: Fry the artichokes, peppers and spread apart Furthermore fry the tomatoes and garlic.

Step 3: Add the rice and give it a few turns with tomato and garlic and stir-fry.

Step 4: The chicken must be boiled and after a half hour before the end of fry rice with tomato and garlic, add it. That is the chicken and boiled with water (the chicken should carry 6 cups of broth after boiling), then added artichokes and pepper, the juice of half a lemon, a little pepper, some parsley, thyme, rosemary, chopped strand saffron (if you do not have saffron dye can be used) and salt.

Step 5: Now we have all this in the pan or skillet. Initially high heat halfway through cooking medium heat is lowered and after about 20 minutes in total (plus five minutes of rest) and must be ready to serve.

Ingredients: (for 8 servings)

- 300 gr. ripe tomatoes, halved

- 1 teaspoon salt

- 8 slices country bread

- 1 clove garlic

- 8 slices of ham (or Iberian palette) thin

- 20 to 30 gr. of extra virgin olive oil (optional)

     Preparation:

Put the tomatoes and salt in the bowl of the Thermomix and program 15 seconds at speed 8.

We toasted slices of bread and rub with garlic while hot.

We extend one or two tablespoons of tomato on each slice and place the ham slices on top.

We water with oil and serve.

     Note: you can crush the garlic along with tomatoes instead of rubbing it on toast.