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Ingredients
Rice with Chicken and Vegetables
- Ingredients
- ½ chicken (day-old)
- 50 milliliters Chicken broth
- 3 Tbsps olive oil
- 5 garlic cloves
- 1 onion (finely chopped)
- 2 Bell pepper (yellow and red)
- 1 Beefsteak tomato
- 500 grams Beans
- 3 carrots
- 1 can Corn
- salt
- peppers (from the mill)
- 300 grams Rice
- 600 milliliters Vegetable broth
- parsley
Peel garlic and chop finely. Rinse peppers, halve, core and dice or cut into strips. Peel carrots and slice into long strips. Brush beans. Blanch beefsteak tomato, peel, remove seeds and chop. In a pan sauté garlic and onion in olive oil. Add rice to pan and sauté briefly.
Sauté beans for 3 minutes then add to pot and simmer, covered, for 10 minutes. Add carrots and peppers and continue to simmer until liquid is almost completely evaporated. While rice simmers, add fried chicken to another pot, dampen with chicken broth and simmer until warm.
Season rice with salt and pepper. Drain corn and add to tomatoes. Remove skin from chicken, pluck 3/4 of chicken into strips and mix into rice, Spread mixture on saucers, garnish with parsley and remaining chicken strips and serve hot.