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Tempo124
Chicken with rice
Stewed chicken with chorizo, bacon, onion, bay and risotto.
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Ingredients
Directions
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Divide the chicken with a game scissors or a firm sharp knife into 8 pieces.
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Slice the onion in rings and the garlic.
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Cut the chorizo and the bacon into strips.
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Heat the oil in a large frying pan and let the onion fry for approx. 1 min. Divide the chicken parts into the pan and fry them around light brown.
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Add the bacon and the chorizo and fry for 1 min.
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Add so much water that the chicken parts just underneath. Crumble the bouillón tablets above and add the laurel.
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Bring to a boil and cook over low heat for about 1 hour.
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Remove the chicken, sausage, bacon and onion from the pan and keep them warm under aluminum foil.
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Scoop off the fat from the cooking liquid. Measure 250 ml of broth per 100 g of rice and bring to a boil in a pan.
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Add the rice and the lemon juice and leave the rice uncovered for about 25 minutes on low heat.
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In the meantime, preheat the oven to 175 ºC.
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Remove the pan from the heat if the rice has absorbed all moisture. Spoon the rice in the baking dish. Divide the chicken, sausage, bacon and onion.
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Place the dish for another 10 minutes in a warm oven. Garnish with coriander leaves.
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Nutrition
1.025Calories
Sodium0% DV3.310mg
Fat82% DV53g
Protein104% DV52g
Carbs28% DV84g
Fiber8% DV2g
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