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free-range chicken soup

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free-range chicken soup


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Tempo de preparo

90 min(s)


5 servings

Jefferson Rueda

  • Ingredients
  • Recipe
  • Oil40 ml
  • Free-range chicken1 unit(s)
  • Finely chopped onion1 unit(s)
  • Minced Garlic Cloves8 unit(s)
  • Water1 l
  • Bay leaf1 unit(s)
  • Chicken broth500 ml
  • Raw rice150 g
  • grated potato60 g
  • grated zucchini60 g
  • grated carrot60 g
  • Finely chopped green beans60 g
  • Peeled and seeded chopped tomatoes3 unit(s)
  • Green Scent to taste
  • Black pepper to taste
  • Salt to taste
  1. In a pressure cooker preheated with oil, brown the chicken and then add the onion and garlic, sautéing for another 5 minutes.
  2. Add the water and bay leaf, and cook under pressure for 40 minutes. Remove from pressure and separate the meat from the broth.
  3. Shred the chicken meat, separating the skin and bone.
  4. Combine the meat and broth in a pan and return to the heat. Bring to a boil, lower the heat and add the rice and vegetables.
  5. Cook for 20 minutes, stirring occasionally.
  6. Add the parsley and pepper, adjust the salt and serve.

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