4 cups of water
2 chicken bouillon cubes
2 boneless, skinless chicken breast strips, cut into bite-sized pieces
1 teaspoon of salt
1/4 cup of olive oil
1 chopped onion
3 minced garlic cloves
1/2 cup of red bell pepper, diced
1/4 cup of green bell pepper, diced
1 cup of uncooked rice
1/4 cup of chopped parsley
1 cup of tomato, seeded and chopped
1/2 cup of small black olives
Acessory
Wok pan
4 cups of water
2 chicken bouillon cubes
2 boneless, skinless chicken breast strips, cut into bite-sized pieces
1 teaspoon of salt
1/4 cup of olive oil
1 chopped onion
3 minced garlic cloves
1/2 cup of red bell pepper, diced
1/4 cup of green bell pepper, diced
1 cup of uncooked rice
1/4 cup of chopped parsley
1 cup of tomato, seeded and chopped
1/2 cup of small black olives
Acessory
Wok pan
In a medium-sized wok or large skillet, heat the water and dissolve the chicken bouillon cubes. Reserve
In a separate bowl, season the chicken with salt and reserve
Heat the olive oil in the wok over high heat and sauté the onion and garlic for 2 minutes
Add the chicken to the wok and cook until browned, stirring frequently
Remove and reserve
Repeat the cooking process until all the chicken is cooked through
Return the cooked chicken to the wok
Add the bell peppers, rice, and reserved chicken broth to the wok
Cook, stirring occasionally, until the rice is tender and creamy
As the mixture thickens, add more chicken broth as needed
The final dish should be moist, similar to a risotto
After cooking, combine the parsley and tomato
Mix well
Transfer the dish to a serving platter and top with black olives.
