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🍛Lunch

🧑‍🍳Chefs

perfect chicken

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In a partnership with

@delirec

By

@chefcamilacassilha

View in original language

(Português)

35 min(s)

4 servings

Ingredients

• Chicken fillet | 800 g
• Parboiled Rice | 1.5 cup
• Tomato sauce | 2 cup
• Hot water | 3.5 cup
• Can of drained corn | 1 unit(s)
• Chopped Onion | 3/4 cup
• Chopped Garlic | 1 dessert spoon
• Chopped Green Bell Pepper | 1/4 cup
• Bay leaf | 1 unit(s)
• Olive oil |  to taste
• Ground black pepper |  to taste
• Salt |  to taste
• Ground Cumin | 1 teaspoon
• Sweet paprika | 1 dessert spoon
• Squeezed Lime | 1/2 unit(s)
• Chopped green onion |  to taste

Recipe

1. Season the chicken with salt, pepper, cumin, paprika and lemon. Let marinate in the fridge for at least 2 hours.
2. Heat olive oil in a pan and brown the chicken pieces well, remove from the pan and set aside.
3. In the same pan add more olive oil and sauté the onion, bell pepper and garlic.
4. Add the tomato sauce, bay leaf, hot water, salt and return the chicken to the pan, mix and cook over low heat with the pan covered for 10 minutes.
5. Add the rice, corn, salt, pepper and mix. Let it cook with the lid semi-open over low heat until the rice is cooked (keep it a little damp).
6. Finish with the green onion and serve immediately.

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