Ingredients:
Marinade
10 pieces of tulip or chicken wing drumstick
1 teaspoon of sweet paprika (3g)
1 teaspoon of turmeric (3 g)
2 tablespoons of tomato paste (28 g)
1 teaspoon of refined salt (8 g)
1 lemon juice
Chicken Soup
3 tablespoons of Soya Canola Oil (45 ml)
1 carrot cut into half moons
1 piece of diced red pepper (150 g)
1 unit of diced yellow pepper (150 g)
1 unit of onion cut into medium cubes (120 g)
3 cloves of minced garlic (20 g)
1 bay leaf
1 cup (tea) parboiled rice (210 g)
2 cups (tea) of hot water (500 ml)
Green scent to taste
Preparation mode:
For the marinade
In a container, season the chicken with sweet paprika, turmeric, tomato paste, salt and lemon juice. Place in the fridge for about 30 minutes.
For the chicken
In the pressure cooker, add the oil and brown the chicken on all sides. Add the carrot, red pepper, yellow pepper, onion, garlic and bay leaf, stir to mix everything. Add the rice and incorporate everything. Add the water, cover the pan and when it reaches pressure, cook for 12 minutes.
Finishing:
Turn off the heat, remove the pressure and mix in the green scent.
- Yield: 6 servings
- Preparation time: 30 minutes
