Chicken rice

Preparation

1. Previous step: If we have cooked chicken, we will skip this step. If we do not have: we put 50 ml of oil in the glass and heat it for 5 minutes, Varoma temperature, speed 1. Add the chicken breast and salt to taste. Sauté for 6 minutes, Varoma temperature, spoon speed, turn to the left. We drain, remove and reserve.

2. We put 50 ml of oil in the glass and heat it for 5 minutes, Varoma temperature, speed 1.

3. Add the garlic cloves and the chopped onion. We chop during 5 seconds at speed 5. Then we fry for 5 minutes, Varoma temperature, speed 1.

4. Add the tomato, the chopped carrot and half a teaspoon of salt. We crush during 5 seconds at speed 5. And we fry for 5 minutes, Varoma temperature, speed 1.

5. Add the paprika, the saffron sachet or the food coloring and the rice. We fry the rice for 3 minutes, 100º, spoon speed, left turn.

6. Add the broth and cook for 9 minutes, Varoma temperature, spoon speed, left turn. With beaker.

7. We remove the beaker and continue cooking for 4 minutes, 100º, spoon speed, left turn.

8. We taste and correct the salt, add the reserved chicken and program 3 minutes, 100º, spoon speed, left turn.

9. We serve immediately. The honeyed rices must be consumed at the moment. They can rest a little bit to cool down, but no more. If not, they continue to absorb broth and turn into a dry but soft rice that has nothing to do with the initial texture of the dish.