Chicken rice

Rice dishes are very popular almost everywhere in the world. It is consumed in greater quantity in Asia, the Caribbean, Spain, South America and Central America. Recipes vary from place to place, as do the texture and ingredients that are incorporated. Different types of meats and sausages, vegetables, sauces, spices and some spicy touch make the difference.

Rice with chicken is one of those inevitable dishes of Colombian cuisine. A very tasty, happy, colorful recipe. And the best thing is that it pays a lot!

Rice with Chicken

Chicken rice ©

A good plate of rice is the opportunity to share with the family, to feel at home, telling anecdotes, stories, while enjoying these well-known flavors that we crave so much. The recipes are wonderful, especially those of the traditional cuisine that we inherit and that we pass on as a legacy, from generation to generation.

To make chicken rice requires a little more ingredients, time, and processing than the rice you eat daily. But do not be afraid that it is very easy, just start by preparing a broth with good substance. The broth is the key for the rice to have an excellent flavor. To achieve this, we cook the chicken breasts in water, add garlic, a bundle with parsley, coriander, celery and onion and seasonings to taste. With that broth, the rice is prepared and apart a mixture is made with the vegetables, a little broth, the tomato sauce and the minced chicken and then we will mix everything with the rice.

Rice with Chicken

Chicken rice ©

When I'm in Bogotá we usually prepare it with my mom for the weekend. We met with my parents, my brothers, brothers-in-law and nephews. In addition to lunch, we spend the whole afternoon doing some activity together.

Family and fun are always an excellent combination, and what better than this dish that goes back to good times and that both adults and children love equally… Although, to tell the truth, children are the happiest when accompanied by potato chips and tomato sauce (ketchup). Bon Appetite!

One of the inevitable dishes of Colombian cuisine. Delicious recipe prepared with fresh vegetables, chicken and rice, just follow the step by step. It is a very tasty, happy, colorful recipe. And the best thing is that it pays a lot!

Category: Main Dish

Cuisine: Colombian

Servings: 8 people

  • 2 1/2 cups regular long-grain white rice
  • 6 1/2 cups water
  • 1 skinless chicken breast (2 pounds)
  • 2 tablespoons vegetable oil
  • 1 small big onion, chopped into squares
  • 2-3 crushed garlic cloves
  • 1/2 medium red paprika in julienne strips
  • 1/2 medium green paprika in julienne strips
  • 1 1/2 cups vegetables carrot, green beans, peas
  • 8 oz tomato sauce 227g
  • thyme, bay leaf, oregano smelling herbs to taste
  • salt and pepper to taste
  • chili, chili or spicy to taste (optional)
  • 1 stalk celery clean and veins
  • parsley and coriander to taste
  • 2 envelopes Goya seasoning or color to taste

For the Broth and Rice

  1. Ingredients.

  2. Tomato sauce detail.

  3. Corsage detail. Tied with celery, parsley, and coriander. They can also put long onion (branch onion), thyme, bay leaf, oregano.

  4. Put the water with 1/2 tsp of salt, the bouquet and the garlic.

  5. Add chicken breast, salt and seasonings to taste. Boil and cook for 30 minutes over medium heat.

  6. When the breast is cooked, it is removed from the broth and reserved on a plate. When it is lukewarm, crumble it by hand or with the help of two forks.

  7. Pass the broth through a strainer. Measure 5 cups, return the liquid to the pot, bring to a boil. Add two tablespoons of oil, one sachet of Goya seasoning or color to taste and salt or seasonings if necessary to make it taste good.

  8. Incorporate the rice, stir.

  9. Leave over medium high heat until dry.

  10. Cover and leave on low heat for 15 minutes. Uncover and mix with the help of a fork to separate the beans.

  11. Add the vegetables with the chicken, stirring carefully.

  12. Add the chopped coriander, stir.

  13. Serve hot, garnish with fresh parsley leaf. Accompany with french fries and ketchup.

For the Vegetables

  1. In a pot or pan, put 2 tablespoons of oil. Add the onion and paprika, leave to fry for about 5-6 minutes over medium high heat.

  2. Add the aromatic herbs, cumin, 1 sachet of Goya seasoning (optional) or color to taste, salt and pepper to taste.

  3. Add tomato sauce, precooked vegetables, and 1/2 cup chicken stock or water. Mix, add more salt and pepper if necessary and chili, chili or spice to taste (optional). Let cook 3-4 minutes more.

  4. Incorporate the precooked chicken, stir well so that all the ingredients are well mixed to add them to the rice.

If they don't have tomato sauce, they can use ketchup reduced with a little water to prepare the vegetables. There are those who prepare everything in the same pot but in this way the vegetables are overcooked and the rice is sticky, it does not leave the grain loose. I advise using regular long grain rice so that the grain is loose, not arboreal or calrose because it will be too sticky. Neither jasmine rice nor basmati as they are very perfumed and totally change the flavor.



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