- 1 chicken breast
- 1/3 cup of rice
- 1/2 cup of fresh or frozen green beans
- 1/3 cup frozen or canned corn
- 3 tablespoons of extra-virgin olive oil
- 2 potatoes
- 2 small pickles
- 1 onion
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1/2 cup of green beans
- 2 medium size tomatoes
- 2 bay leafs
- oregano, salt, black ground pepper
Fill the pot with 1.5 litres of water, place chicken breast in and bring to boil. Reduce the heat to medium and simmer for 30 minutes. Peel potatoes, cut them in cubes, add to the pot, bring to boil and cook for 10 minutes. Add beans, corn, chopped pickles and carrot. Cook until the vegetables are tender (approximately 15 minutes).
Wash rice under running cold water (to reduce starch) and add it to the pot. Heat oil in a pan add onion and cook until translucent, add garlic, cook for 20 seconds and send all this to pot. Finally, add diced and crushed tomatoes to the pot, cover, bring to boil and turn off the heat. Season with salt, pepper, oregano and add bay leaves.
Garnish with green onion or parsley.