Chicken with Rice
Today I'm going to present one of our favorite recipes, so unique and delicious that you will be fascinated by its taste, and your family will adore you. Prepare an exquisite chicken with rice at home and delight yourself with this flavorful dish.
Servings: 8
Calories: 370kcal
Ingredients
- 1000 g of chicken breast.
- 2 lbs of rice.
- 1 large carrot finely diced.
- 1 egg onion finely chopped.
- 2 cloves of garlic finely chopped.
- Salt and pepper.
- 5 tomatoes finely chopped.
- 2 long onion stalks.
- 1 cup of peas.
- ½ cup of tender corn.
- 1 cup of tomato sauce.
- 1 red pepper finely chopped.
- A pinch of oregano and cumin.
Instructions
- Cook the chicken breast in a pressure cooker with water, a pinch of oregano, cumin, salt, and pepper. Let it cook for about 15 to 20 minutes and remove.
- Take out the chicken breast, let it cool down and shred it with your fingers or with the help of a fork.
- Cook the rice in the water in which you cooked the chicken, add the carrot and peas, along with the salt and cook on high heat until the water evaporates.
- Once the water evaporates, reduce the heat and cover the pot.
- In the meantime, prepare the hogao (Colombian seasoning base), for this, in a pan sauté the tomatoes, onions, garlic, and pepper. When everything is soft, add the tomato sauce.
- Once the rice is ready, let it cool down a bit.
- Then, in a large pot put the rice, tender corn kernels, shredded chicken, and hogao, and stir to integrate everything. And it's ready.
Enjoy!
Notes
Some people prefer to make this recipe by cooking rice and vegetables in the same pot, but in my taste, I prefer to do it step by step so that the rice is loose and the vegetables are not overcooked.
Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 751mg | Potassium: 645mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1710IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg