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The recipe incorporates a flavorful mixture of wine, onions, garlic, bay leaves, saffron, and chopped tomatoes, which infuses the chicken and rice with layers of aromatic taste. Valencia rice, a short-grain Spanish variety, is preferred because of its exceptional ability to absorb liquids, making it ideal for braised dishes. As the chicken browns, saffron threads are steeped in white wine to impart a golden color and floral notes, creating a vibrant base for the dish.