Ingredients like chicken fillet, carrots, celery, onions and rice give this stew a rich flavor and texture, while the chicken bouillon adds fullness and depth of flavor…

Ingredients:

– chicken fillet
– 2 young carrots cut into circles
– celery stalk cut into circles
– chopped spring onion and garlic
- a spoonful of olive oil
– a cup of cooked rice
– 3 cups of chicken broth (you can also use water)
- salt and pepper to taste

Preparation:

Put the chicken fillet in a pot and pour water over it to cover it. Cook on medium heat for about half an hour until the meat is completely cooked. Remove the meat from the pot and let it cool slightly, then cut or tear it into pieces. In a pot of olive oil, sauté the onion, carrot and celery until soft. Add the cooked rice, stir, then pour in the bouillon and bring to a boil. Reduce the heat, add the cut chicken pieces and cook for another 10 minutes until the flavors are well combined. Add salt and pepper to taste and serve while hot.