4 chicken thighs and 4 breast pieces (1.2 kg) without skin
1 tablespoon of salt
4 tablespoons of olive oil
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
100 g of defatted bacon (bacon), cut into small cubes
4 cups of water (960 ml)
1 1/2 cups of uncooked rice (300 g)
4 sprigs of rosemary
1 tablespoon of earthy flavor
4 chicken thighs and 4 breast pieces (1.2 kg) without skin
1 tablespoon of salt
4 tablespoons of olive oil
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
100 g of defatted bacon (bacon), cut into small cubes
4 cups of water (960 ml)
1 1/2 cups of uncooked rice (300 g)
4 sprigs of rosemary
1 tablespoon of earthy flavor
In a large bowl, season the chicken with salt. Reserve
Set aside
In a large skillet, combine the olive oil, onion, and garlic and sauté over high heat, stirring occasionally, until the onion is soft (approximately 1 minute)
Add the reserved chicken and bacon and cook, stirring occasionally, until the chicken starts to brown (approximately 3 minutes)
Add 1/4 cup of water (60 ml) and scrape the skillet with a spoon
Let the chicken continue to brown without stirring (about 5 minutes)
Add the rice and stir constantly until well combined (approximately 1 minute)
Add the remaining water, rosemary, and earthy flavor and cook, stirring occasionally, until boiling (approximately 2 minutes)
Reduce heat to low, cover, and cook until the chicken is tender (about 35 minutes)
Transfer to a serving dish and serve
Approximately 1,064 calories per serving
