4 tablespoons of olive oil
4 chicken breasts, boneless and skinless, cut into cubes
175g of bacon fat
1 chopped onion
1 large green pepper, seeded and chopped
2 crushed garlic cloves
2 sprigs of fresh thyme
1 3/4 cup of rice
2 1/2 cups of chicken broth
1 3/4 cup of diced tomatoes, peeled
1 tablespoon of dried oregano
Salt to taste
4 tablespoons of olive oil
4 chicken breasts, boneless and skinless, cut into cubes
175g of bacon fat
1 chopped onion
1 large green pepper, seeded and chopped
2 crushed garlic cloves
2 sprigs of fresh thyme
1 3/4 cup of rice
2 1/2 cups of chicken broth
1 3/4 cup of diced tomatoes, peeled
1 tablespoon of dried oregano
Salt to taste
Heat the olive oil in a large skillet and cook the chicken and bacon until lightly browned
Remove the meat and reserve it in a warm place
In the same skillet, add the chopped onion, green pepper, garlic, and thyme and cook until softened
Add the rice and stir to combine
Add the reserved meat to the skillet, along with the chicken broth, diced tomatoes, oregano, and salt
Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until the rice is cooked
If necessary, add more chicken broth
Remove the thyme sprig and serve.
