Description Edit

Ingredients Edit

Directions Edit

  1. Cut the Chicken into small pieces and thoroughly wash it with water and salt. Then place it in a pot for 2–3 hours to marinate in the salt, garlic, Onion, olive oil, the stock cube, the sprig of sage and the laurel leaf.
  2. Then place on the heat, adding sufficient water to make a broth taking into account the quantity of rice. When it starts to boil, add the peeled tomato (which has been diced) and the pepper.
  3. If there is too much liquid, increase the heat, which will allow the broth to lose more water. The secret to making a good broth is to know the quantity of water to add for the rice.
  4. Serve in a bowl with a sprig of sage and, for those who like it, with pepper sprinkled on the top.

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