Serves 1
Directions
- 1In a casserole, add olive oil and fry the chopped, seasoned chicken thighs until golden, then set aside.
- 2In the same oil, poach chopped onion, green pepper, and garlic with a pinch of salt.
- 3When well cooked and golden, add tomato and the chorizo pepper meat.
- 4Mix and add the mushrooms, then sauté until soft.
- 5Pour in the rice and mix to impregnate it with the flavor of the sauce, add the chicken again, and pour in 1 liter of hot broth.
- 6Cook and stir for 17 minutes or the time indicated by the manufacturer.
- 7Gradually add the rest of the broth until the grain is to your liking.
- 8Add salt to taste.
- 9Remove from heat and serve.
Ingredients
- a good drizzle olive oil
- 400 g boneless chicken thighs
- pinch salt
- pinch black pepper
- a good drizzle olive oil
- 1 chopped onion
- 1 green pepper
- 2 garlic cloves
- pinch salt
- 100 g tomato sauce
- 1 cs meat of chorizo pepper
- 250 g mushrooms
- 320 g marisma rice or other round grain rice
- 1.5 l chicken broth
Tips
- For a creamy rice, stir the rice occasionally.
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