Arroz con Pollo but not just any chicken rice, rice with chicken breast. Another day we will see how to make chicken rice with a chopped chicken but today I prefer to share with you this breast recipe, which she always does with chicken breast and which I love. In addition, rice made with chicken breast is more comfortable to feed children and I personally find it much easier to eat, although I have to admit that the traditional recipe with chopped chicken leaves a slightly tastier flavor.
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- 1 Ingredients
- 2 Preparation
- 3 servings
- 4 Sources
200 grams of round rice (the length does not count) (1 glass) 2 chicken breasts cut into pieces 1 liter of chicken or poultry stock (4 glasses) 1/4 liter of cooking white wine (1 glass) 1 / 2 green bell peppers and 1/2 red bell pepper (roasting peppers) 1/2 onion 2 peeled garlic 4 tablespoons peas 2 peeled and seedless tomatoes 1 lemon 1 sachet of food coloring olive oil salt and pepper
- Cut the peppers into strips but not too long (see photo), chop the onion very fine and peel the garlic. · Pour five tablespoons of olive oil into a paella pan or a saucepan and heat. When the oil is there add the peppers and the two whole garlics. If you do not have the chicken cut into pieces, cut it while the vegetables are being made. Sauté for 3 minutes and add the onion. · Leave the vegetable for 3 more minutes and add the clean chicken cut into pieces, a pinch of salt and 3 turns of the pepper mill. · Let the chicken cook for about 7-8 minutes until it takes color and browns a little, but only a little. At the bottom of the paella pan, a little residue will be left, which releases the golden chicken and the vegetables and will give a great flavor to our chicken rice.
Ingredients for 2 or 3 servings. If more rations are necessary, increase the proportional amounts, keeping in mind that if you add more vegetables, the rations will also increase.