Add one volume of our fragrant rice to five volumes of boiling salted water.
Cook covered over medium heat for 10 to 12 minutes.
Drain.
Sear the chicken in olive oil, then finish cooking in the oven at a low temperature (90°C), until the internal temperature reaches 66°C (about 20 minutes, monitored carefully). Use a probe for precise results.
Sauté the sliced onions, bell peppers, and tomatoes in olive oil.
Add the crushed tomatoes, thyme, garlic, and a pinch of Espelette pepper for that authentic Basque touch, and don’t forget to season with Camargue PGI salt to bring it
all together.
Chef's Tip: If you need to reheat the rice, sauté it with a little butter in a pan.
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