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1 to taste
Cook the chicken breast, shred and reserve the broth.
Sauté the rice, cook with the chicken water, after it dries let it rest for a few minutes.
In a pan, fry the bacon and set aside.
Place the shredded chicken and the grated carrot in the middle of the rice, add the second water to finish cooking.
Once cooked add the corn and olives, mix well
To finish, sprinkle the Bacon and parsley on top and serve.
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