← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 700 g bone-in chicken pieces (thighs and drumsticks)
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 2 Tomato, seeded and chopped (optional)
• 1.8 l water or light chicken stock
• 1 Bay leaves
• 100 g long-grain white rice
• 2 Carrot, diced
• 300 g Potato, peeled and diced small
• 1½ tsp salt, or to taste
• ¼ tsp Black pepper
• 2 tbsp Parsley, chopped
• 2 Spring onion, sliced

Method

1. Season the chicken with a little salt. Heat the oil in a large pot over medium-high heat and brown the pieces for 6–8 min, turning, until golden.
2. Add the onion and cook for 4–5 min, until soft, then stir in the garlic and tomato for 2 min.
3. Pour in the water or stock, add the bay leaf and bring to the boil. Skim off any foam, then simmer partly covered for 25 min, until the chicken is cooked through (75°C / 165°F).
4. Lift out the chicken. Add the rice, carrots and potatoes to the pot and simmer for 15–20 min, until the rice is very soft and the potatoes are tender.
5. Meanwhile, shred the chicken, discarding the skin and bones. Return it to the pot and heat for 2 min. Season with salt and pepper.
6. Ladle into bowls and scatter with parsley and spring onions.

Tips

• The rice keeps soaking up broth as it sits, so add a splash of water when you reheat it.
• Cool leftovers quickly, refrigerate within 1 hour, eat within 2 days and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Camila Made Brazilian Kitchen Abroad