4 boneless, skinless chicken thighs (1.2 kg) cut into bite-sized pieces
1 tablespoon of salt
4 tablespoons of olive oil
1 medium onion (100 g) diced
3 cloves of garlic minced
100 g of defatted bacon, cut into small cubes
4 cups of water (960 ml)
1 1/2 cups of uncooked white rice (300 g)
4 sprigs of rosemary
1 tablespoon of parsley
4 boneless, skinless chicken thighs (1.2 kg) cut into bite-sized pieces
1 tablespoon of salt
4 tablespoons of olive oil
1 medium onion (100 g) diced
3 cloves of garlic minced
100 g of defatted bacon, cut into small cubes
4 cups of water (960 ml)
1 1/2 cups of uncooked white rice (300 g)
4 sprigs of rosemary
1 tablespoon of parsley
In a large skillet, season the chicken with salt. Reserve
In a large wok or frying pan, combine olive oil, onion, and garlic and stir-fry over high heat for about 1 minute, until the onion is translucent
Add the reserved chicken and bacon and stir-fry for about 3 minutes, until the chicken starts to brown
Add 1/4 cup of water (60 ml) and scrape the pan with a spatula
Don't stir the mixture for about 5 minutes, until the chicken is cooked through
Add uncooked rice and stir-fry for about 1 minute, until well combined
Add the remaining water, rosemary, and parsley and bring to a boil
Reduce heat to low, cover, and simmer for about 35 minutes, until the chicken is tender
Pour into a serving dish and serve.
