Broth:
1 chicken breast
1 diced carrot
1 diced onion
1 bunch of fresh parsley, tied with string
3 cloves of garlic, minced
3 liters of water.
Stew:
2 tablespoons of olive oil
1 chopped onion
2 diced carrots
2 tomatoes, peeled and seeded
2 tablespoons of fresh thyme, minced
1/2 cup of washed rice
Salt to taste
Broth:
1 chicken breast
1 diced carrot
1 diced onion
1 bunch of fresh parsley, tied with string
3 cloves of garlic, minced
3 liters of water.
Stew:
2 tablespoons of olive oil
1 chopped onion
2 diced carrots
2 tomatoes, peeled and seeded
2 tablespoons of fresh thyme, minced
1/2 cup of washed rice
Salt to taste
Remove the skin from the chicken and excess fat, and place it in a large pot
Add water, carrot, onion, parsley, and garlic
Simmer on low heat with the lid on for 2 hours
From time to time, remove the fat that forms on the surface
Remove from heat, strain the broth, and shred the chicken. Reserve
In another pot, heat the olive oil, add onion, carrot, and tomato
Simmer for 5 minutes
Add the shredded chicken and simmer a bit more
Add the broth, thyme, rice, and salt
Simmer for an additional 35 minutes, stirring occasionally
