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.
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.
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.
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.
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.
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.
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