Cuisinovia
Suitable for vegetarians
November 24, 2023
Viva la mexicana!
Prep Time
15
mins
Cook Time
25
mins
Serves
3
Ingredients
For the spice mix
- 3 teaspoons of paprika
- 2 teaspoons of cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of dry oregano
- ¼ teaspoon of chili powder
- ¼ teaspoon of cinnamon
- ½ teaspoon of black pepper
- 1 teaspoon of salt
For the rice
- 500g. skinless and boneless chicken thighs or breast
- ¼ cup of olive oil
- Barba Stathis Diced Onion
- 1 clove of melted garlic / Barba Stathis Garlic
- 35g. tomato paste
- 400g. parboiled rice
- 100ml tomato puree (passata)
- 125ml white wine
- 750ml chicken stock
- 250g. Barba Stathis MEXICANA Salad
- ½ cup chopped parsley
- 1 fresh onion
Instructions
- Mix all the ingredients for the spice mix in a bowl. Add the chicken cut into pieces. Mix well.
- In a large skillet or pot, bring the oil to a boil over medium-high heat.
- Add the chicken in portions and saute until it gets colored on both sides. You take it out in a container. B
- put the onion and garlic in the pan. Saute until they take color and add the "Mexican salad".
- Stir to bring to a boil and add the rice. Pour in the wine and stir to evaporate the alcohol.
- Put the chicken back in the pan and add the pureed tomato, tomato paste, stock and parsley.
- Cover the pan and simmer for 20-25 minutes, stirring once, until the rice is cooked and the juices have drawn.
- Serve hot, sprinkling with a freshly chopped onion.
