3 tablespoons of olive oil
2 kg of chicken cut into pieces (about 8 pieces)
2 cups of chopped onion (300 g)
2 cups of green pepper, chopped (360 g)
1/4 cup of fresh parsley, chopped
1 tablespoon of minced garlic
2 smoked sausages, sliced into thin rounds (300 g)
2 bay leaves
2 tablespoons of red pepper flakes or paprika, crushed
1 tablespoon of dried thyme
1 pinch of ground cumin
3 cups of uncooked white rice (600 g)
7 cups of chicken broth (about 1.7 liters)
Salt and black pepper to taste
3 tablespoons of olive oil
2 kg of chicken cut into pieces (about 8 pieces)
2 cups of chopped onion (300 g)
2 cups of green pepper, chopped (360 g)
1/4 cup of fresh parsley, chopped
1 tablespoon of minced garlic
2 smoked sausages, sliced into thin rounds (300 g)
2 bay leaves
2 tablespoons of red pepper flakes or paprika, crushed
1 tablespoon of dried thyme
1 pinch of ground cumin
3 cups of uncooked white rice (600 g)
7 cups of chicken broth (about 1.7 liters)
Salt and black pepper to taste
Heat the olive oil in a large skillet over high heat
Add the chicken and cook until browned on all sides, then remove from the skillet and set aside
Place the chicken in a large serving dish. Reserve
Reduce heat to medium, add the onion, pepper, parsley, garlic, sausage, bay leaves, red pepper flakes or paprika, thyme, and cumin, and cook until the vegetables are tender
Add the rice and stir well
Then add the chicken broth and bring to a boil
Add the chicken back into the skillet, pressing down on it to ensure it's covered in liquid
When boiling, reduce heat, cover the skillet, and simmer, stirring occasionally, for about 35 minutes or until all the liquid has been absorbed and the rice is cooked
Remove the bay leaves and taste
Season with salt and black pepper if necessary
Serve immediately
361 calories per serving
