For the broth:
1 whole chicken
2 tomatoes, cut into 4 pieces
1 onion, cut into 4 pieces
6 sprigs of parsley
1 sprig of thyme
For the rice:
1 cup of olive oil
4 tablespoons of butter
1 kg of chopped chicken
1/2 kg of peeled and diced tomatoes
2 large onions, finely chopped
1 clove of garlic, minced
1 bay leaf
5 sprigs of sage
2 tablespoons of tomato paste
1 kg of yellow rice
200g of grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons of chopped parsley
For the broth:
1 whole chicken
2 tomatoes, cut into 4 pieces
1 onion, cut into 4 pieces
6 sprigs of parsley
1 sprig of thyme
For the rice:
1 cup of olive oil
4 tablespoons of butter
1 kg of chopped chicken
1/2 kg of peeled and diced tomatoes
2 large onions, finely chopped
1 clove of garlic, minced
1 bay leaf
5 sprigs of sage
2 tablespoons of tomato paste
1 kg of yellow rice
200g of grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons of chopped parsley
Prepare the broth: In a large pot, combine all the ingredients with 5 liters of water
Bring to a boil, cover, and simmer for 1 hour
Remove the chicken, let it cool, and shred it into strips
Reserve the chicken and the broth
Prepare the rice: In a large pot, heat the olive oil and butter
When the butter has melted, add the chopped chicken
Let it cook for a bit, then add the onions and tomatoes
Add the remaining seasonings and simmer for about 30 minutes over low heat, adding some of the broth to prevent the sauce from thickening
Then, add the washed rice and stir well
Add the chicken broth in small increments (1 cup at a time) and cook until the rice is slightly tender
Add the shredded chicken and stir occasionally to warm it through
Turn off the heat, add the chopped parsley and 2 tablespoons of grated Parmesan cheese
Stir well and let it rest for 5 minutes before serving
Serving suggestion: Sprinkle with remaining Parmesan cheese and serve hot
This recipe yields 15 servings
Note: Store any leftover broth in the refrigerator to use in other rice, soup, or sauce recipes.
