1 Cup of rice
1 ½ cup of liquid (water, vegetable or chicken broth)
⅓ cup of white cooking wine ( but if you have a nice dry white around you can definitely use that one! ☺️)
1 large onion, very finely chopped
3 crushed garlic cloves
1 generous bunch of chopped fresh cilantro
1 grated carrot
1 can fresh white mushrooms, thinly sliced
1 to 2 teaspoons of paprika
1 sprig of oregano
1 tablespoon of concentrated tomatoes
Salt & pepper to your taste.
I had two small pieces of chicken left so I used them for this recipe!
Method
In a large pan pour a few drops of cooking oil, and when it is very hot throw the onions, the garlic with the chicken, if you use it, make it golden brown before continuing in the next step. Pour in the cooking white wine and simmer for 2-3 minutes or until completely evaporated. Then add the vegetables and continue to soften and brown. 2-3 minutes. Lower the heat, then pour in the rice, the spices, the tomato puree and stir well so that the rice is completely coated with the spices and vegetables. Turn up the heat, then pour in the liquid, bring to a boil and cover. Lower the heat directly to minimum and cook for 20 minutes. After 20 minutes of cooking, remove from heat. Also remove the lid and leave for about ten minutes then start separating the seeds with two forks! If it is a little sticky at the bottom of the pan, simply let it cool slightly before continuing to separate the seeds. Then remove the chicken, shred it. Transfer the rice to a large serving platter. Place the chicken on top. Then the fresh cilantro chop! You can also have fun adding a little chopped dried fruit and even slivered almonds. It’s delicious and very original!!
