- 1 Chicken
- 1 spoon of olive oil
- 1 Onion
- 2 peeled, ripe tomatoes
- 1 clove of garlic
- 1 laurel leaf
- 1 sprig of sage
- 1 meat stock cube
- Cut the Chicken into small pieces and thoroughly wash it with water and salt. Then place it in a pot for 2–3 hours to marinate in the salt, garlic, Onion, olive oil, the stock cube, the sprig of sage and the laurel leaf.
- Then place on the heat, adding sufficient water to make a broth taking into account the quantity of rice. When it starts to boil, add the peeled tomato (which has been diced) and the pepper.
- If there is too much liquid, increase the heat, which will allow the broth to lose more water. The secret to making a good broth is to know the quantity of water to add for the rice.
- Serve in a bowl with a sprig of sage and, for those who like it, with pepper sprinkled on the top.
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