Rice with chicken

7 servings

30 minutes

Arroz con Pollo

Energy value per serving

• Calories: 645
• Proteins: 40.9g
• Fats: 31g
• Carbohydrates: 49.2g

Ingredients

• Chicken: 1 pc
• Iberian rice: 2.5 glass
• Chili pepper: 2 pc
• Chicken broth: 2.5 glass
• Red onion: 1 pc
• Saffron: pinch
• Garlic: 2 clove
• Butter: 2 tbsp
• Parsley: 1 bunch
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 4 tbsp

Cooking steps

1. Season chicken pieces with salt and pepper, fry in vegetable oil, and set aside, keeping warm.

   Required ingredients:

   • Chicken: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Vegetable oil: 4 tablespoons

2. Dry the saffron in a pan (or tablespoon), crush it with salt, pour boiling water, let it steep, and then add to the broth.

   Required ingredients:

   • Saffron:  pinch
   • Salt:  to taste

3. Peel and chop the onion and pepper, sauté in oil until soft, add garlic puree. Add pieces of chicken, stir in rice, fry until the oil is absorbed, pour in broth, bring to a boil, cook covered for 20 minutes on low heat, stirring a couple of times.

   Required ingredients:

   • Red onion: 1 piece
   • Chili pepper: 2 pieces
   • Vegetable oil: 4 tablespoons
   • Garlic: 2 cloves
   • Chicken: 1 piece
   • Iberian rice: 2.5 glasss
   • Chicken broth: 2.5 glasss

4. Salt, pepper, add finely chopped parsley, pieces of butter, mix, cover with a lid, let sit for 5-10 minutes.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 1 bunch
   • Butter: 2 tablespoons