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Sauté the garlic and onion, and add the chicken. Leave until the skin is golden.
Add water to cover, seasonings and if you want a vegetable broth tablet.
Add the tomato sauce.
Let it cook for 40 minutes on medium heat.
Remove the chicken and reserve.
Pass the broth from the pan through a sieve.
Shred the chicken when it is cold.
Sauté the paio briefly together with the rice. Add the broth and cook for 30 minutes or until tender.
Add the shredded chicken and season with salt and pepper.
Fry the finely chopped cabbage in hot oil.
Fry 1 egg yolk for each dish
Finish by assembling with the rice, the egg yolk and finally the cabbage.
Drizzle with olive oil
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