Rice & pasta
Venezuelan Chicken Rice
Yellow rice with shredded chicken and vegetables, a family party dish.
Gluten-free
Ingredients
- 400 g cooked, shredded chicken breast
- 350 g rice
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 2 tomatoes
- 100 g peas
- 100 g carrot, diced
- 1 teaspoon annatto or turmeric
- Oil, salt and pepper to taste
- 700 g chicken broth
Step-by-step
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- Put the onion, bell pepper, garlic and tomatoes in the mixing bowl, chop 5 sec/speed 5.
- Add 30 g oil and the annatto, sauté 8 min/120°C/spoon speed.
- Add the rice and toast 3 min/100°C/reverse/spoon speed.
- Add the broth, peas, carrot, salt and pepper, cook 16 min/100°C/reverse/spoon speed.
- Add the shredded chicken and mix 3 min/100°C/reverse/spoon speed.
- Let rest, covered, 5 min before serving.
Tips
- Annatto gives it its characteristic yellow color.
- Garnish with strips of red bell pepper.
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