Chicken Garden

Name: Chicken Garden
Yield: 6
Ingredients: 3 tablespoons of olive oil; 500 g of chicken breast, cut into cubes; 1 sprig of rosemary; 1 envelope of chicken broth; 2 carrots, peeled and cut into cubes; 1 red bell pepper, cut into cubes; 3 slices of salted salmon; 1 cup (cha) of boiling water; Salt, if needed; 2 tablespoons of chopped onion

1
3 tablespoons of olive oil
2
500 g of chicken breast, cut into cubes
3
1 sprig of rosemary
4
1 envelope of chicken broth
5
2 carrots, peeled and cut into cubes
6
1 red bell pepper, cut into cubes
7
3 slices of salted salmon
8
1 cup (cha) of boiling water
9
Salt, if needed
10
2 tablespoons of chopped onion

Ingredients

1
3 tablespoons of olive oil
2
500 g of chicken breast, cut into cubes
3
1 sprig of rosemary
4
1 envelope of chicken broth
5
2 carrots, peeled and cut into cubes
6
1 red bell pepper, cut into cubes
7
3 slices of salted salmon
8
1 cup (cha) of boiling water
9
Salt, if needed
10
2 tablespoons of chopped onion

Directions

1
In a large skillet, heat the olive oil and fry the chicken with rosemary
2
Add the chicken broth and mix well
3
Add the carrot, bell pepper, and salmon and sauté until the vegetables are cooked and crispy
4
Add the water and, if needed, salt
5
Cook for another 3 minutes, sprinkle with onion, and serve immediately.

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