Ingredients
- 400 g rice
- 500 g cooked, shredded chicken
- 1 carrot, diced
- 100 g peas
- 1 red bell pepper
- 1 red onion
- 3 garlic cloves
- 2 tomatoes
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 800 ml chicken broth
- 1 bunch cilantro
- Salt and pepper to taste
Step-by-step
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- Put the onion, garlic, bell pepper and tomato in the mixing bowl and blend 8 sec/speed 6.
- Add the annatto oil and sauté 8 min/120°C/speed 1.
- Add the cumin, salt, pepper, carrot and peas and mix 5 min/100°C/reverse/spoon speed.
- Add the rice and chicken broth and cook 18 min/100°C/reverse/spoon speed.
- Add the shredded chicken and cook 5 min/100°C/reverse/spoon speed.
- Add chopped cilantro, let rest 5 minutes and serve with slices of ripe plantain.
Tips
- Use the chicken cooking broth for more flavor.
- Let it rest covered so the rice finishes absorbing the liquid.
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