'3 tablespoons of butter '
'1/2 cup of finely chopped onion '
'3 cloves of minced garlic '
'250g of smoked chicken, cut into 1cm pieces'
'1 cup of uncooked rice'
'2 medium-sized potatoes, peeled and cut into 1cm cubes'
'4 cups of chicken broth '
'1/2 cup of dry white wine '
'120g of pickled pepper, chopped with the brine '
'1/2 teaspoon of ground turmeric (a.k.a. earthy spice)'
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'250g of large shrimp, peeled'
'1/2 cup of chopped fresh cilantro '
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'3 tablespoons of butter '
'1/2 cup of finely chopped onion '
'3 cloves of minced garlic '
'250g of smoked chicken, cut into 1cm pieces'
'1 cup of uncooked rice'
'2 medium-sized potatoes, peeled and cut into 1cm cubes'
'4 cups of chicken broth '
'1/2 cup of dry white wine '
'120g of pickled pepper, chopped with the brine '
'1/2 teaspoon of ground turmeric (a.k.a. earthy spice)'
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'250g of large shrimp, peeled'
'1/2 cup of chopped fresh cilantro '
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In a large skillet, melt the butter, then add the onion, garlic, and cook until softened
Add the chicken and cook until browned
Add the rice, potatoes, chicken broth, wine, pickled pepper, and turmeric
Season with salt and red pepper flakes
Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until liquid is absorbed and rice and potatoes are tender
Add the shrimp and cook for an additional 4 minutes
Remove from heat, add cilantro, and stir
Serve in a serving dish, garnished with fresh cilantro leaves.
