Chicken with rice, an emblematic dish throughout Latin America, is appreciated for its versatility and unparalleled flavor. In Colombia, it is distinguished by the use of shredded chicken, unlike other regions where whole chicken is used. Additionally, it differs from other recipes by the inclusion of tomato sauce that enhances its exquisite taste. Each country has left its mark on this recipe, adapting it over generations and turning it into an unparalleled culinary treasure. For me, this recipe is very special because it was one of the first things I learned to cook as a child and where I discovered my passion for cooking. Whenever one of my siblings had a birthday, I would prepare it as something special, and I think I learned by watching my mother prepare it, although I think she did it differently. I invented adding tomato sauce, maybe because what child doesn’t like tomato sauce. It brings back fond memories, so I want to share my recipe.
Ingredients:
• 2 whole chicken breasts with bone and skin
• 1 bay leaf
• 4 sprigs of thyme
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1/2 onion
• 1 red bell pepper
• 8 cups of water
• Salt and pepper to taste
• 1 onion, julienned
• 2 cloves of garlic, minced
• 1 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1 cup of chopped cabbage
• 1/2 cup of chopped celery
• 2 sprigs of chopped scallion
• 1 grated carrot
• 1 cup of peas
• 1/4 cup of tomato sauce
• 1/4 cup of soy sauce
• 1/2 stick of butter
• 2 cups of cooked white rice
• 3 tablespoons of olive oil
• Salt and pepper to taste
Instructions:
1. In a large pot, add the 8 cups of water and cook the chicken breasts with the onion, bell pepper, bay leaf, thyme, oregano, salt, and pepper. Cook until the chicken is tender, then let it cool and shred it.
2. In a skillet, add butter, a little oil, and minced garlic. Add some of the chopped vegetables, a portion of shredded chicken, some peas, and rice, and mix everything. Add the soy sauce and tomato sauce, and mix it evenly. Repeat this step with the remaining ingredients.
3. Fry in batches to avoid overcooking the vegetables. Then mix all the sautéed parts together. Let it cook in the skillet for approximately 7-10 minutes, and it will be ready to serve.