A quarter cup of olive oil
One chicken cut into pieces
One medium onion diced
Three cloves of garlic minced
Two tomatoes, peeled and seeded, cut into cubes
One sprig of rosemary
Salt and pepper to taste
Five cups of chicken broth
Two cups of rice
One large carrot cut into cubes
One tablespoon of paprika
Chopped fresh parsley to taste
A quarter cup of olive oil
One chicken cut into pieces
One medium onion diced
Three cloves of garlic minced
Two tomatoes, peeled and seeded, cut into cubes
One sprig of rosemary
Salt and pepper to taste
Five cups of chicken broth
Two cups of rice
One large carrot cut into cubes
One tablespoon of paprika
Chopped fresh parsley to taste
Heat the olive oil in a large skillet and fry the chicken
Add the onion, garlic, and let it brown
Add the tomato, rosemary, salt, and pepper
Let it simmer
Add half of the chicken broth and let it cook until the chicken is tender
Add the rice, the remaining chicken broth, when the rice is almost cooked add the carrot and paprika
Let it simmer for about three minutes, or until the carrot is tender
Turn off the heat, sprinkle with chopped parsley, and serve immediately.
