The Rice with Chicken besides being easy to prepare, it is a filling dish and very nutritious.
Joins two ingredients commonly found in the tables of all Venezuelans and don’t lack throughout the year in the feeding of many households, one is rice and the other chicken: rice and chicken, along with other wealthy vegetable ingredients and seasonings.
Ingredients
½ kg. of Chicken | |
2 cups Rice | |
2 cups Water | |
1 Onion | |
2 Garlic cloves | |
1 Sweet Pepper | |
½ Bell pepper | |
1 stalk Chives | |
2 Carrots | |
1 can of Peas | |
1 tablespoon Worcestershire sauce | |
1 tablespoon Mustard | |
Salt | |
Black pepper |
Utensils
Cutting board |
Knife |
Potato peeler |
Spoons |
Pan or paella pan |
Preparation
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In a pan or paella pan, put a little oil over medium heat.
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Stir in the onion and garlic.
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Once crystallized, add the scallion followed by pepper and bell pepper.
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When forming the sauce, add the chopped chicken into pieces and season with a spoonful of salt, a dash of pepper, mustard and Worcestershire sauce.
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Mix well and add the finely cut carrots.
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After 5 minutes, add the 2 cups of rice and mix.
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Add the peas, using their own liquid and if necessary, complete with a little water no more than 2 cups (then cover).
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Let simmer for 15 to 20 minutes until the rice is ready.
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Serve warm.