Galinhada, Riz au Poulet brésilien


  • 4 chicken cutlets
  • 400 g (0,88 lbs) round rice
  • 200 g (0,44 lbs) tinned crushed tomatoes
  • 100 g (0,22 lbs) fresh or frozen peas depending on the season
  • 2 yellow yellow onions
  • 2 garlic cloves
  • 1 lime juice
  • 3 sprigs cilantro
  • 2 bouillon cubes
  • olive oil
  • salt and pepper

 

Cut the chicken cutlets into small dice then put them in a dish, add a little chopped coriander, the lime juice and two crumbled bouillon cubes. Sprinkle with a drizzle of olive oil and 10 cl of water. Mix and refrigerate for 1 hour.

Finely chop the onions. Chop the garlic and press it.

Heat a sauté pan with 1 tablespoon of olive oil then brown the chicken and its marinade. Add the garlic and onion and cook over medium heat for a few minutes, stirring.

Add the rice, crushed tomatoes and peas. Mix well and cover with 80 cl of boiling water (optional: you can infuse a little saffron in the boiling water).

Simmer on low for about 15 minutes, until the rice is cooked. Adjust the seasoning and serve hot!

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