Spanish Chicken and Yellow Rice Recipe!
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 0.5 lb of ecological chicken breast
- 0.9 lb of rice
- 30 fl oz of chicken broth
- 2 cloves of garlic
- 0.2 lb of green pepper
- 0.2 lb of red pepper
- 1 tomato
- 85 fl oz white wine
- Salt and round black pepper
- Goya Extra Virgin Olive Oil
- 2 tbsp
- A teaspoon of saffron
- A teaspoon of sweet pepper
PREPARATION
1
We will cut the chicken breast into strips, seasoning it and then we will add it using extra virgin olive oil. We will withdraw and reserve.
2
Peel the garlic cloves and finely chop them. We will fry them with extra virgin olive oil. Once golden brown, add peppers, tomato and wine.
3
When the wine evaporates, we will add two tablespoons of our alcaparrado, the rice and we´ll stir. Finally, we will add the chicken, three glasses of the chicken broth and raise the heat to the maximum. We will reserve the rest of the broth.
4
We will put the chicken all over the pot with the help of a wooden spoon. When boiling the broth, we will count three minutes. Rectify the salt and add saffron and sweet paprika.
5
Once the three minutes have passed, we lower the temperature to medium heat and we´ll cook the rice with chicken. If the rice stays dry, we will add the broth that we have reserved little by little.
6
Once the cooking time is over, we will remove the rice from the heat, cover with a clean cloth and let it rest for five minutes before serving.
