We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.
We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.
In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.
We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.
Let it cook until the broth is completely absorbed by the rice.
At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.
In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.
In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.
After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.
Season with salt and season with curry, cumin and parsley.
Finally we add the rice. Mix all the ingredients and remove the pan from the heat.
Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.
At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.
Enjoy your meal!
To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.
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