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Chicken (Reread)

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Chicken (Reread)


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Tempo de preparo

60 min(s)


4 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Chicken thigh500 g
  • Pepperoni sausage (thin)120 g
  • Saffron1 tablespoon
  • White onion1/2 unit(s)
  • Garlic Clove2 unit(s)
  • Rice (white or parboiled)1.1/2 cup
  • Vegetable broth (Homemade)1 l
  • Salt and black pepper (freshly ground) to taste
  • Chives or parsley to taste
  1. First, debone the chicken thigh and cut into cubes of 2 to 3 cm. Season with salt and black pepper and let it rest for 15 minutes.
  2. Cut the onion into brunoise (small cubes), the garlic and the pepperoni into thin slices. Put some olive oil in a pan and fry this pepperoni. (You don't need a lot of oil because the chicken and pepperoni release fat).
  3. When the pepperoni is golden, separate it in a bowl, and in the same fat fry the chicken. When the chicken is also well browned, add the onion and garlic and sauté together.
  4. Now enter the rice and sauté. Then put a spoon full of saffron and give it a little sauté. Very fast, if not he'll be bitter.
  5. Add a ladle of broth and stir well to remove the crust left in the pan. There's all the flavor. Cover with the rest of the homemade vegetable stock, adjust the salt and cook until it is loose and “al dente”. I usually turn it off about 3 minutes before and leave it covered for about 10 minutes to get to the point.
  6. Serve wet and garnish with green seasonings. Parsley or chives.

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