Since I was a little girl, I always loved this dish. I used to get so excited when mom prepared chicken and rice.
So, weeks ago I remembered this dish and asked mom for her recipe. She gave it to me and totally authorized me to use it and post it on my blog.
So here it is, to share with you.
So, you will need:
- 2 chicken breasts, bone and skinless, in half
- 3 chicken legs, bone and skinless
- 2 cups unsalted and ungreased chicken broth
- 1 cup rice
- 1 cup tomato puree
- 1 tbsp Knorr’s Chicken Broth bouillon
- ¼ stick butter
- 1 tsp vegetable oil
- 1/2 tbsp ground cumin
- 1 tsp salt
First, you need to heat the vegetable oil and melt the butter in a deep pot. A big one. All the chicken and rice must fit in.
You will place the chicken in order to seal it in the melted butter.
Turn it around.
And around. It won't cook completely, just seal.
Now, remove and reserve the chicken and fry the rice (rinse the rice first).
Stirring for 5 minutes. Maybe you will need more oil. Add oil.
Add the chicken again and stir trying not to break the chicken.
In a blender, mix chicken broth, tomato puree, chicken broth bouillon, ground cumin and salt.
Place the liquid blend in the pot where the chicken and rice are and stir carefully until well blended.
Place a medium heat and when it starts boiling, cover.
When you cover, lower the heat to the minimum around an hour. The rice must be almost dry.
Turn the heat off and leave it covered for 20 minutes.
Looks good, huh?
Let me know how it goes!
January 10, 2012:
January 12, 2012: