Arroz con Pollo Provenzal 58g

 CHICKEN WITH RICE/ STEW / SOUP

INGREDIENTS Coriander, yellow hot pepper, red bell pepper, carrot, onion, garlic, salt, cummin, turmeric and MSG.

PREPARATION  CHICKEN WITH RICE

1. Heat 8 to 10 tablespoons of oil in a saucepan; brown 4 pieces of chicken or ½ kilo (1 pound) of pieces of beef or pork (season with salt to taste)

2. Pour over the meat the envelope content, stiming well, add 3 ½ cups of cold water and ½ kilo (1 pound) of rice is almost dried. Reduce the heaat to low and let it cook for 15 minutes more. Serve.

Suggestions: You may add ½ cup of sweet peas or you may substitute ½ cup of water for ½ cup of beer or chicha de jora.

PREPARATION STEW

1. In a medium saucepan heat 6 to 8 tablespoons of oil, brown 4 chicken pieces or ½ kilo (1 pound) of pieces of beef (season with salt to taste)

2. Add 1 ¾ cup of cold water, and envelope content. Stir well.

3. Cook over medium heat for 20 to 30 minutes (stirring occasionally) Serve with rice or boiled potatoes or yuca.

Suggestions: You may add ½ cup of sweet peas or you may substitute ½ cup of water for ½ cup of beer or chicha de jora..

PREPARATION SOUP

1. In a medium saucepan dissolve the envelope content in 5 ½ cups of cold water, add ½ kilo (1 pound) of chicken pieces and ½ cup of rice (Add salt to taste)

2. Cook over medium heat for 20 to 30 minutes. Serve.