RECETAS Y COCINA

Ingredients

• 2 lbs rice
• 1 precooked whole chicken (to precook chicken, add salt, garlic, oregano and 1 celery stick; reserve the stock)
• 1 tomato
• 1 diced carrot
• Small bunch of cilantro
• 1 finely diced onion
• 1 sprig of parsley
• 1/2 red bell pepper finely diced
• 8 oz can of chopped mushrooms
• 8 oz can sweet peas (drain juice)
• 2 tablespoon Lizano sauce
• 1 small can of tomato paste
• 1 teaspoon annatto
• 2 bay leaves
• Salt, pepper, cumin, cooking oil to taste

Preparation

Cook rice along with carrots and add chicken broth from precooked chicken with annatto.

Saute onions, add red bell pepper, parsley, and cilantro and all other spices, black pepper cumin, salt and finally the tomato paste.

Cook at low heat.

Remove skin and bone chicken, tearing meat into strips as desired.

When sauce is ready add chicken and cook for 3 minutes on low heat. Slowly add rice and stir frequently.

The final step is to add mushrooms and sweet peas. Cover and allow mixture to steam for at least 10 minutes.

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