150g of chicken breast (thigh and wing)
2 tablespoons of olive oil
1 diced onion
3 cloves of garlic, minced
250g of chicken thigh
300g of chicken breast cut into large cubes
2 liters of chicken broth
200g of rice
1 tablespoon of paprika
1 cup of fresh peas
a pinch of red pepper flakes
a pinch of yellow pepper flakes
a pinch of green pepper flakes
salt and pepper to taste
150g of chicken breast (thigh and wing)
2 tablespoons of olive oil
1 diced onion
3 cloves of garlic, minced
250g of chicken thigh
300g of chicken breast cut into large cubes
2 liters of chicken broth
200g of rice
1 tablespoon of paprika
1 cup of fresh peas
a pinch of red pepper flakes
a pinch of yellow pepper flakes
a pinch of green pepper flakes
salt and pepper to taste
Cook the chicken breast in a pressure cooker until tender
Drain the liquid
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat
Add the diced onion and cook until softened
Add the cooked chicken breast, chicken thigh, and rice to the skillet
Cook for about 5 minutes, stirring occasionally
Gradually add 1 liter of chicken broth, salt (if needed), and pepper
Bring to a boil, then reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is tender
Remove the lid and fluff the rice with a fork to separate the grains
Add the peas, paprika, red, yellow, and green pepper flakes, salt, and pepper
Stir gently to combine
Serve immediately, hot.
