CHICKEN AND SHRIMP PILAF
by Chef Raffie

300gr diced chicken breasts

1 tbsp minced garlic + 1 diced onion

¼ cup chopped parsley + 1 cup diced tomato

¼ cup AVORO Avocado Oil

Salt & Pepper to taste

¼ diced poplano chilles

1 chicken bullion

3 cups of rice + 3 cups water (vez broth)

250gr mid size shrimps peeled and divined

Procedure

1. In a hot sauce pan add AVORO avocado oil and sauté the chicken cubs until it has some colour.
2. Set aside and sauté the garlic onion and poplano chilles until soft.
3. Add the chicken, parsley, diced tomatoes, and chicken bullion.
4. Add the rice and water gently until all ingredients are well incorporated with the rice.
5. At this point cover and let it boil.
6. Add shrimps and finish in hot oven at 350°F for 45 minutes or until rice doubles in size and it is fluffy.