In Sorocaba and the region there is a traditional chicken rice recipe, but I did this one on intuition and in my own way. It’s more like “Chicken Soup“, but instead of using all parts of the chicken, I just used breast, it was still very tasty.
To start, I cut the chicken into medium cubes (about 700g) and seasoned it. The ideal is to leave the seasoning for at least 1 hour to get the taste.
The seasoning I use I already taught here:
http://www.panelaterapia.com/2014/09/tempero-delicioso-para-frango.html
Now just follow the steps:
- Sauté 1/2 chopped onion and 2 chopped garlic cloves in olive oil. Add the chicken and let it brown.
- Add 1 chopped seedless tomato, 1/2 can (or 1/2 cup) of green corn without water and 1/3 cup of fresh peas (if you want to use canned ones, ok). Let it cook over low heat for 3 minutes.
- Add 1 and 1/2 cup of rice and 1 level tablespoon of salt.
- Cover with boiling water, until it is 2 fingers above the level of the rice. Mix well and cover the pressure cooker.
- Leave it on high heat until it reaches pressure. Lower the heat and leave for 10 minutes. Turn off the heat and wait for the pressure to release normally.
- Sprinkle green scent when serving (Parmesan also goes great!).
This beautiful refractory is from the Ceraflame brand, I’m getting ahead of myself with the information, because every time I post several people ask me.
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