Nicaragua Arroz a la Valenciana

Take your tastebuds to Central America with this easy rice meal Nicaragua Arroz a la Valenciana! It's savory cooked rice graced with carrots, peas, chicken breast, diced ham, and pork sausages.

INGREDIENTS

Chicken breast, Carrots, Peas, Butter, Sugar, Pork sausages, Ham, White onion, Garlic cloves, Chiltoma red bell pepper

INGREDIENTS

Tomatoes, White wine, Worcestershire sauce, Tomato paste, Salt and Pepper, Rice, Chicken broth, Cilantro

Place a medium saucepan with water and salt over medium heat. Add the chicken breast and cook for 15-20 minutes. Remove the chicken breast, shred it with two forks, and set aside (keep the broth).

Pre-cook the carrot and peas in a medium saucepan for about 13 minutes over medium heat and set aside (you can use also frozen vegetables).

Place a frying pan with two tablespoons of butter and 1 teaspoon sugar over medium heat for about 2 minutes.

 Once the sugar has caramelized, add the shredded chicken, the pork sausage, and the ham, stir and cook for about 8 minutes, or until golden brown. Then, set aside.

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