1/3 cup of olive oil (80 ml)
2 tablespoons of vinegar
1/2 teaspoon of sweet paprika
1 teaspoon of salt
1 bay leaf
1 envelope of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1 tablespoon of saffron threads, soaked in 3/4 cup of hot water
1 cup of macaroni type rice (200 g)
2/3 cup of fresh green peas (85 g)
1 1/2 cups of smoked chicken, cut into cubes (200 g)
1/2 cup of diced red bell pepper (70 g)
1/3 cup of olive oil (80 ml)
2 tablespoons of vinegar
1/2 teaspoon of sweet paprika
1 teaspoon of salt
1 bay leaf
1 envelope of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1 tablespoon of saffron threads, soaked in 3/4 cup of hot water
1 cup of macaroni type rice (200 g)
2/3 cup of fresh green peas (85 g)
1 1/2 cups of smoked chicken, cut into cubes (200 g)
1/2 cup of diced red bell pepper (70 g)
In a small bowl, mix the oil, vinegar, paprika, salt, and bay leaf with an electric mixer (handheld whisk)
Set aside
In a medium saucepan, over high heat, bring the chicken broth to a boil with the saffron threads
Add the macaroni, cover, reduce the heat, and cook until almost al dente (about 10 minutes)
Add the green peas and cook until the macaroni is al dente and all liquid is absorbed (about 5 minutes)
Transfer to a serving dish and let cool for 5 minutes
With a fork, fluff the macaroni and mix in the chicken and bell pepper
Drizzle with the reserved olive oil mixture, stir, and serve
216 calories per portion
