CHICKEN:

2 chicken breasts, deboned
1 red tomato, cut in quarters
1 medium onion, cut in quarters
1/2 red bell pepper
1 celery stick
6 cloves of garlic
1 bouquet Garni
8 to 10 peppercorns
1/2 tsp. salt
1 carrot, peeled and cut in half

In a large pot with 2-quarts of water on medium high; add chicken breast, tomato, onion, bell pepper, celery, garlic, bouquet Garni, peppercorns, salt and peeled carrot. Bring to a boil until chicken is soft enough to be shredded. When ready, take chicken out shredded with the help of 2 forks, cover and set aside. Strain stock through a fine mesh strainer into another large container discarding the solids and keep it!! We will use it to make our rice.

RICE:

2 cups uncooked rice
1 tbsp. olive oil
1/2 tsp. achiote paste
1/2 tsp. salt
3 cups chicken stock (homemade)

Let’s work on the rice now, put all ingredients into a rice cooker - olive oil, achiote paste, salt and 3 cups of chicken stock. Remember to use the one from the chicken you just did!! Stir mixture and try to make sure rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.

VEGETABLES:

1 large diced carrot
1 lb. fresh green beans
2 cups chicken stock (homemade)
2 cups water
1 (15 oz.) can sweet corn, drained

Meanwhile we are going to work on the vegetables. Let’s cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of remaining chicken stock and 2 cups of water. Let it boil until they are soft. Let’s say till they are al dente, add the corn stir and drain. Set aside. Now that we have all the ingredients ready, let’s put it all together.

ASSEMBLY:

1 tbsp. olive oil
1 tbsp. butter
1/2 red bell pepper, finely chopped
1/2 onion finely chopped
1 clove of garlic finely chopped
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. curry powder
1 tbsp. Worcestershire sauce

In a clean large non-stick pot in medium high temperature, add olive oil, melt butter and add bell pepper, onion and garlic, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let’s get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce. Get all ingredients, combine then add the rice little by little, gently mix ingredients with rice by using a spatula until it is uniform rice, vegetables and chicken. Try and add salt if necessary. Serve.

Submitted by: Kat