1 kg of your preferred chicken pieces
to taste
2 soup spoons of olive oil
1 1/2 cups of rice
1 cup of chopped onion
2 cloves of garlic, minced
3 cups of water
3 tomatoes, peeled and seeded, cut into small pieces (300 g)
1 medium red bell pepper, cut into small squares (120 g)
1 chicken bouillon cube
1 teaspoon of salt
black pepper to taste
1 cup of frozen or canned peas
1 kg of your preferred chicken pieces
to taste
2 soup spoons of olive oil
1 1/2 cups of rice
1 cup of chopped onion
2 cloves of garlic, minced
3 cups of water
3 tomatoes, peeled and seeded, cut into small pieces (300 g)
1 medium red bell pepper, cut into small squares (120 g)
1 chicken bouillon cube
1 teaspoon of salt
black pepper to taste
1 cup of frozen or canned peas
Sprinkle the chicken pieces with salt
In a large skillet, brown the chicken in olive oil for about 15 minutes
Remove the chicken from the skillet
Add the rice, onion, and garlic and cook until the rice is lightly toasted
Join the water, tomatoes, bell pepper, bouillon cube, salt, and black pepper
Bring to a boil, then reduce heat and simmer
Arrange the browned chicken on top of the mixture
Cover and cook slowly for about 35 minutes or until the chicken is tender
Add the peas and cook for an additional 5 minutes
Skim off any excess fat from the skillet
Serve hot, garnished with paper towels
For freezing: Place the skillet in a container filled with cold water, stirring occasionally or using ice cubes
Once chilled, place the chicken and rice mixture into a plastic container with a lid
If there is space between the food and the lid, cover the food directly with adhesive plastic wrap, smooth it out, and then place the lid.
