Chicken Thighs with Super Extra Red Rice
Chicken Thighs with Super Extra Red Rice
ingredients
500 g Extra long grain rice Verde Valle®
500 ml kitchen oil
100 g onion, chopped
2 liters chicken soup
2 garlic cloves, chopped
1 handful of cilantro, precooked
2 handful of chards
Chile serrano to taste
Cilantro chopped to taste
Parsley chopped to taste
1 ½ cups Super Extra Rice, Verde Valle
½ cooked onion
1 cooked garlic clove
1 cooked tomato
1 cooked ancho chili
½ cup water
½ cup yellow corn kernels
3 skinless, cleaned chicken thighs
3 cups filtered water
Olive oil, as needed
Salt, to taste
Pepper, to taste
PREPARATION
- In a skillet with olive oil, sear the seasoned chicken thighs on both sides until lightly golden. Set aside.
- In a rice cooker or large saucepan, lightly fry the rice until slightly golden. Meanwhile, blend the tomato, chili, onion, garlic, and ½ cup water to make a sauce. Pour the sauce over the rice, season with salt and pepper, and stir.
- Add 3 cups of filtered water to the pot, followed by the chicken thighs and corn kernels. Cover and simmer over low heat for 25 minutes.
- Serve hot and enjoy.
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