1 ½ kg chicken
4 tablespoons butter or oil
6 cloves of garlic, squeezed
6 large tomatoes, Skinned, cored
1 in 1 / 2 carrots
1 ½ ui
1 / 2 red pepper
2 cups white rice (long grain)
3 cups chicken stock or water
½ cup sweet wine
Salt and pepper to taste
Optional: 1 in 1 / 2 cup chopped stuffed olives in half, 1 cup peas, 2 laurierblaadjes
1
Cut the chicken into pieces and brown in butter with garlic.
2
Separately we mix the tomatoes, ui, carrot and red pepper with 1 / 2 cup water.
3
Add it to the chicken, let cook for about 20 minutes.
4
Remove the chicken and put it back into the stew and add wine, chicken stock, salt and pepper to taste.
5
Bring to a boil, add the rice, olives and peas, rudder such that the rice does not stick to the bottom of the pot.
6
Lower the heat and place the lid on and let it cook for about 20 minutes, until the liquid has dried up and the rice is cooked.
CategoryRiceCookingVenezuelan
Ingredients
1 ½ kg chicken
4 tablespoons butter or oil
6 cloves of garlic, squeezed
6 large tomatoes, Skinned, cored
1 in 1 / 2 carrots
1 ½ ui
1 / 2 red pepper
2 cups white rice (long grain)
3 cups chicken stock or water
½ cup sweet wine
Salt and pepper to taste
Optional: 1 in 1 / 2 cup chopped stuffed olives in half, 1 cup peas, 2 laurierblaadjes