El chicken rice It is a variant of typical paella from southern Spain (in Alicante and Murcia especially) that, as its name suggests, uses chicken as the main ingredient in paella. Besides being the name of many other dishes that vary from the region indicate one recipe or another ...
Ingredients. (for 4 people)
- 1 chicken
- ½ Kilo of rice
- 1 red pepper
- 1 Kilo of tomatoes
- 1 garlic (optional)
- A little bit of food coloring (or saffron).
- Parsley
- Chicken broth (optional to make it more flavorful).
Preparation.
- Add plenty of olive oil in the pan or paella.
- Cut the red pepper into strips and fry together with the garlic head (cut it to give it more flavor) and the parsley in the oil until the pepper is browned (you can set aside the parsley if you see it burning).
- Remove the pepper.
- In the same oil, fry the chicken.
- Grate the tomatoes and add to the chicken when it is done. Fry until the tomato has cooked (thickened and acquired a more orange color).
- Add the rice (about 150g per person) and fry for 5 minutes with the chicken and tomato, adding a little coloring to give the rice its classic yellow color.
- Add the chicken broth / water, the proportion is very important, you add twice as much water as rice, therefore using glasses as a measure is a good option (a normal glass contains rice for two people), so two glasses of broth / water for each rice.
- Place the peppers that we had apart (in a circular shape) and the head of garlic.
- Cook for 10 minutes over high heat and 10 over low heat (take a look because depending on the type of cuisine this may vary).
- Let stand for 5 minutes.
And we already have one more chicken recipe ready to add to our list.