1/2 kg of cooked rice
2 chicken thighs and drumsticks
3 tablespoons of olive oil
1 finely chopped onion
1 mashed garlic clove
1 cup (chopped) of grated cheese
1/2 cup (chopped) of cornstarch
2 diced tomatoes
Salt, thyme, and parsley to taste
1/2 kg of cooked rice
2 chicken thighs and drumsticks
3 tablespoons of olive oil
1 finely chopped onion
1 mashed garlic clove
1 cup (chopped) of grated cheese
1/2 cup (chopped) of cornstarch
2 diced tomatoes
Salt, thyme, and parsley to taste
Season the chicken with salt, thyme, and parsley. Reserve
Heat the olive oil and sauté the onion and garlic
Add the chicken and cook until browned on all sides
Add the tomato and cover the chicken with hot water
Cook until tender
Remove from heat and reserve the sauce that forms during cooking
Pull apart the chicken, combine it with the sauce, and adjust the salt
In a refrigerator layer rice, chicken, grated cheese, and cornstarch
Finish with grated cheese and cornstarch
Place in a medium oven preheated for 15 minutes
Serve hot.
