Timbale Of Rice And Chicken

Preparation:

Preparation: Cook the rice in a pot with abundant boiling salted water, drain it after 15 minutes, so that it is al dente, place it in a bowl and season it with 40 g of melted butter. Then carefully clean the chicken, remove the innards, flame it to eliminate any feathery residue, bone it and cut it into small pieces. Brown the finely chopped onion in a saucepan with a knob of butter and a sprig of sage; add the pieces of chicken and let them flavor in the pan for 4-5 minutes over high heat; sprinkle them with the necessary salt and a grind of pepper and continue cooking for 20 minutes over moderate heat. Peel the tomatoes and cut the pulp into wedges, removing the seeds; dice the cooked ham. At this point, grease a 1.5 liter mold with the rest of the butter and arrange half the rice on the bottom, add the chicken, tomato wedges and diced ham. Cover everything with the rest of the rice, press well so as not to leave empty spaces, wet the timbale with the broth and put it in a preheated oven (170 degrees) for 45 minutes. At the end, unmold the timbale onto a serving plate, garnish with the tomato wedges and basil leaves and serve. --- ADVICE. Remember that, for the timbales, it is advisable to use very hard grain rice, so that it does not crumble when cooked in the oven.