1/3 cup of olive oil (80 ml)
2 tablespoons of vinegar
1/2 teaspoon of sweet paprika
1 teaspoon of salt
1 pinch of black pepper
1 tablet of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1 pinch of oregano, dried
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 pinch of black pepper
1 tablet of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1 pinch of oregano, dried
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 olive oil, vinegar, paprika, salt, and black pepper with a wooden spoon (masher). Reserve
In a medium pan, over high heat, bring the chicken broth to a boil with the oregano
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, mix in the chicken and red bell pepper, and serve
Regulate with the reserved olive oil mixture, stir, and serve
216 calories per serving
