Konjac rice recipe with chicken

Konjac rice with chicken

• Konjac rice 150 gr.
• 200 grams of chicken cut into pieces
• 1 glass of chicken broth
• 1 tablespoon chopped fresh onion
• 1 clove of garlic, minced
• 1 ñora (sun-dried pepper)
• a pinch of salt and pepper
• Optional: spices for chicken or paella that do not contain sugar

1. We start with the  Konjac Rice : We open the package and pour the contents into a colander. We discard the preserving liquid and rinse the rice with fresh water. We place the rice in a cup and cover it with very hot chicken broth. We let it sit for 7 to 10 minutes.
2. We scald the ñora: We break the dried pepper with our fingers or scissors, removing the seeds and stem. We place the pepper in a cup and cover with boiling water. Let it sit for 10 minutes.
3. We precook the onion and garlic : place them in a covered microwave-safe container and steam them for 30 seconds to a minute at full power. This mimics a sauté without using any oil.
4. We cut the chicken into small cubes : it is easiest to use breast, but I prefer to use thigh and drumstick because they are tastier.
5. Place the chicken in a frying pan on the stove . Cook for a couple of minutes over high heat, until all the pieces are well browned.
6. We lower the heat and We add the precooked onion and garlic to the pan. We stir a couple of times.
7. We remove the pieces of pepper from the water. We can scrape the flesh of the pepper using a spoon or simply chop everything very finely using a knife.
8. We put the pepper in the pan and add 7 or 8 tablespoons of broth. in which we had been soaking the konjac rice.
9. We let it cook for about 10 minutes, so the chicken is tender. During this time, the broth will reduce and form a sauce.
10. We add the Konjac rice drained into the pan and stir , cooking for 2 more minutes, so that the rice mixes with the chicken and sauce.
11. We serve with a little fresh parsley. Enjoy!

Time: 15 minutes preparation + 15 minutes cooking