Usuba
Spanish Chicken with Rice
Juicy chicken meat stewed with onions is served on a bed of boiled rice with bright pepper strips and green peas. The dish is assembled right on the plate and topped with aromatic broth.
- Total
- 35 min
- Standard serving
- 389 g
Ingredients
Total 6
Instructions
- 1
Step 1
Butcher the chicken and separate the meat from the bones. Chop the bones and cook broth from them. Cut the meat into small pieces.
Brown the chicken meat in fat until golden. Add the sautéed onions and stew over low heat in a small amount of water or broth.
- 2
Step 2
Boil the rice until cooked.
Roast the sweet pepper, peel off the skin, and cut into thin strips. Heat the canned peas in oil and mix with the pepper.
- 3
Step 3
Arrange rice on a plate, place pieces of stewed chicken on top. Distribute pepper and peas around the edges. Pour hot broth over the dish.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
