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Serves: 2
Country: Aruba
INGREDIENTS:
- 2 cups of rice
- 1 chicken leg
- 1/2 onion
- 1/2 green pepper
- 2 celery stalks
- 1 tomato
- 1 tbs. chicken broth
- 2 tbs. vegetable oil
- Salt & pepper
METHOD / DIRECTIONS:
Cook the rice. Put the chicken leg to boil with salt and pepper for 15 minutes. Once ready, shred the chicken from the bone. Fry the onion, green pepper, celery and tomato until it's golden brown.
Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly.
SERVING SUGGESTIONS: Serve with a lettuce and tomato salad.
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