Majadito

Majadito

Part 1 - Majadito

1 c
rice - short grain
3
chicken breast
3 c
water
3 c
chicken stock (optional)
1
small red onion
2 cloves
garlic
1 tsp
cumin
2 tbsp
oil
2 tsp
paprika
to taste
salt and pepper
2 tbsp
finely chopped green onion

Cook the chicken breast in the water. Take chicken out of the opt to cool. Pull the meat. Set aside. Keep the stock.

In a pot add the 2 tsp oil. Sauté the red onion and garlic previously chopped or minced.

Add the chicken stock from cooking the chicken. Let it boil and add the rice and pulled meat. Season with salt and ground pepper, paprika and cumin. Stir the mixture often. As rice cooks, it will absorb all water, you may add 1 cup at a time from the commercial chicken stock. Cook until rice is tender. Mixture has to still be pretty runny.

Part 2 - Garnish

2
ripe plantains
oil to fry plantains
2
tomatoes
1/4
red onion
1
lemon
to taste
salt
4
eggs

Take the ripe plantains, peel them and slice them lengthwise. Fry them until golden brown. Set aside.

Take the tomatoes, cut them into thin wedges.

Peel and cut the 1/4 red onion into thin wedges as well.

Season with salt and lemon. Set aside.

Directions

Fry one egg for each portion.

Service the rice mixture on the plate, put fried egg on top, and place two slices of fried plantain on both sides of the plate.

Yield: 4 Servings
Region:
Culture:
Category: Main Dish
Contributor: Nestor Ceron
Published in: Cultures in the Kitchen