Ingredientes
- 4 chicken thighs, cleaned4 thighs
- 1 large eggplant, sliced1 eggplant
- 1 cup of white rice, washed1 cup
- 1/2 cup of vermicelli0.5 cup
- 1 tomato, sliced1 tomato
- 2 potatoes, sliced2 potatoes
- 1 green bell pepper, sliced1 bell pepper
- 1 onion1 onion
- 2 tablespoons of tomato paste2 tablespoons
Especias0
Pimienta negra0
Aceite vegetal0
Pasos
- 1
Place the chicken in a pot of water and boil it. Remove the chicken and set the broth aside.
5 minutosHerramientas necesarias:
Olla - 2
Fry the potatoes, then the eggplant, then the onion, and finally the vermicelli separately and set them aside.
10 minutosHerramientas necesarias:
Sartén - 3
In the bottom of the pot, add a little oil, then layer the tomato, followed by the potatoes, eggplant, bell pepper, onion, vermicelli, boiled chicken pieces, and finally the rice.
5 minutosHerramientas necesarias:Olla - 4
Add 5 cups of chicken broth over the pot until the layers are submerged. You can add water if the broth is not enough. Then add the spices and place the pot over medium heat until the rice absorbs all the broth. Cover the pot.
10 minutosHerramientas necesarias:Olla - 5
Remove the pot from the heat and let it sit covered for 10 minutes. Slowly invert the pot onto a tray to maintain the shape of the mold, and serve.
10 minutosHerramientas necesarias:
Bandeja
Datos nutricionales
Especiaspor 100gPimienta negrapor 100gAceite vegetalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.