For the broth
2 large chicken breasts with bone (1 kg)
10 cups of water
1 medium onion, cut into pieces
Salt to taste
1 1/2 teaspoons of hot paprika
4 sprigs of rosemary
For the rice
4 1/2 cups of chicken broth from the carcass
2 cups of uncooked rice
For the chicken
Chicken breast without bone
4 cloves of garlic, mashed
2 tablespoons of lemon juice
Salt to taste
1/4 cup of olive oil
For the okra
500g of okra
Salt to taste
1/4 cup of olive oil
1 medium red bell pepper, seeded and cut into cubes (for garnish)
For the broth
2 large chicken breasts with bone (1 kg)
10 cups of water
1 medium onion, cut into pieces
Salt to taste
1 1/2 teaspoons of hot paprika
4 sprigs of rosemary
For the rice
4 1/2 cups of chicken broth from the carcass
2 cups of uncooked rice
For the chicken
Chicken breast without bone
4 cloves of garlic, mashed
2 tablespoons of lemon juice
Salt to taste
1/4 cup of olive oil
For the okra
500g of okra
Salt to taste
1/4 cup of olive oil
1 medium red bell pepper, seeded and cut into cubes (for garnish)
Remove the chicken breast from the bone
Reserve the meat, take the two carcasses and place them in a pot with water, onion, salt, paprika, and rosemary
Bring to a boil and let simmer for 15 minutes
Remove from heat, strain the broth through a fine-mesh sieve and reserve it
Place 4 1/2 cups of strained chicken broth, boiling, in a pot
Bring to a boil, add rice, cover the pot and cook until the liquid is absorbed and the rice is tender
If the rice is not well cooked, add more chicken broth
Cut the chicken breast into strips and season with garlic, lemon juice, and salt
In a non-stick skillet, heat the olive oil and fry the chicken pieces in batches, stirring constantly, until they start to brown
Remove with a slotted spoon and reserve
Repeat the process until all the chicken is browned. Reserve
Cut the okra into four strips, lengthwise
Remove the seeds and season with salt
Fry the okra in hot olive oil (high heat), for 4 minutes, in the same skillet as the chicken
Stir constantly
Remove with a slotted spoon and place on paper towels to drain. Reserve
Place the fried chicken over the rice and mix well
Place in a serving dish and top with fried okra
Garnish with red bell pepper cubes
Serve immediately or reheat in the oven, covered with aluminum foil, before serving
Serves 8.
