PUBLISHED 07/03/2003
This Carribbean favorite comes from nutritionist, trainer and wife of marathon world record holder, Khalid Khannouchi.
Ingredients: (Chicken with Rice)
- 1 chicken
- 3 cups water
- spices (salt, garlic powder, black pepper) to taste
- herbs (rosemary, parsley, basil, ground cumin, Italian seasoning) to taste
- 3 cubes chicken bouillon (or one caldo de pollo by Goya)
- 1/2 cup tomato sauce
- 2 1/2 cups of uncooked rice
Directions: Cut chicken into medium-size pieces and put the water on to boil. Season chicken with spices and herbs. Boil chicken for 15 minutes or until tender. Then add the chicken bouillon and tomato sauce. Stir. Pour in the rice, stir and let boil over medium heat until dry. Then stir again, cover the pot and lower heat to very low. Simmer for 25 minutes. Uncover the rice, stir, then cover again for another 10 minutes. Serves 5.
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