PUT INTO PRACTICE OUR RECIPE MADE IN Santander

CHICKEN RICE

  • 6 Servings

  • Ingredients

  • 2 large breasts
  • 3 chorizos cut into half slices
  • 4 tablespoons of oil
  • ½ cup onion, minced
  • 1 cup of chopped tomato
  • ½ cup of chopped paprika
  • 2 garlic cloves finely minced
  • Preparation



  • 1 bay leaf
  • 2 cups of rice
  • 3 ½ cups of water
  • 4 cups of vegetables (peas, chopped carrot, chopped beans) Salt, pepper, cumin and color to taste
  • 4 tablespoons of chopped parsley

Bone the breasts. In a pot, sauté onion, tomato, paprika, garlic, salt, pepper, bay leaf, cumin and color in the oil. Add the water and the chicken bones. When it boils, add the breasts and leave for 20 minutes or until the chicken is cooked. Remove the breasts and discard the bones and bay leaf. Add the rice and vegetables to the broth and cook until dry, lower the heat, cover and cook for 20 more minutes. Sauté the chorizo in its own fat. Shred the chicken and add to the rice. Stir, sprinkle with parsley, and serve.