3 tablespoons of olive oil
2 kg chicken cut into pieces (about 8 pieces)
2 cups chopped onion (300 g)
2 cups chopped green bell pepper (360 g)
1/4 cup chopped parsley
1 tablespoon chopped garlic
2 defatted pork rinds, cut into thin slices (300 g)
2 bay leaves
2 tablespoons ground cayenne pepper or paprika
1 tablespoon dried thyme
1 whole nutmeg
3 cups uncooked white rice (600 g)
7 cups chicken broth (about 1.7 liters)
Salt and black pepper to taste
3 tablespoons of olive oil
2 kg chicken cut into pieces (about 8 pieces)
2 cups chopped onion (300 g)
2 cups chopped green bell pepper (360 g)
1/4 cup chopped parsley
1 tablespoon chopped garlic
2 defatted pork rinds, cut into thin slices (300 g)
2 bay leaves
2 tablespoons ground cayenne pepper or paprika
1 tablespoon dried thyme
1 whole nutmeg
3 cups uncooked white rice (600 g)
7 cups chicken broth (about 1.7 liters)
Salt and black pepper to taste
In a large skillet, heat the olive oil over high heat
Add the chicken and cook until browned on all sides
Remove the chicken with a slotted spoon and place in a large serving dish. Reserve
Reduce heat to medium, add the onion, bell pepper, parsley, garlic, pork rinds, bay leaves, cayenne pepper or paprika, thyme, and nutmeg
Cook until the vegetables are soft
Add the rice and stir well
Add the chicken broth
Add the chicken and press the pieces down to submerge them in the 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, taste, and season with salt and black pepper if needed
Serve hot.Each serving contains approximately 361 calories.
