1 red onion
1-2 garlic cloves
About 12 cherry tomatoes
1 squash
1 red and 1 yellow pepper
1 medium eggplant
2 chicken breasts without the skin, 150g
75g butter in total
2-3 tbsp. olive oil
Salt, pepper
600ml chicken broth
300g long grain rice
1/2 tsp. saffron strands

1. Peel onion and garlic. Thinly slice the onion, finely chop the garlic, cut the tomatoes in halves. Wash the remaining vegetables, rinse the chicken breasts and pat dry. Cut the vegetables and meat to bite-sized pieces. 
2. Heat up half the butter with oil in the STAUB cocotte, then fry the chicken breasts and season with salt and pepper. Remove the chicken from the casserole, add the vegetables and fry while stirring every 5 minutes or so. Season with salt and pepper. Remove the vegetables from the casserole. 
3. Tilsæt det resterende smør og sauter løg og hvidløg kort. Tilsæt bullionen og kog den op. Tilsæt ris og safran til den kogende bouillon og krydder med salt. Reducer varmen, dæk og kog risen i cirka 15 minutter i en let simmrende bouillon.
4. Efter ca. 15 minutter røres de kogte grøntsager og kyllingebryst i risen og koges i yderligere 5 minutter. Fjern gryden fra varmen, åbn dækslet let, og lad vandet fordampe fra pilaf i 10 minutter.