Dice the chicken, season with salt and pepper, add the vinegar, soy sauce and oregano, and refrigerate for one hour.
Grandma’s chicken and rice
- 1 large chicken breast
- 1 tablespoon Borges white balsamic vinegar
- 1 tablespoon soy sauce
- A pinch of oregano
- 1 medium onion
- 2 cloves of garlic
- 200 g rice
- 100 g green peas
- 1 teaspoon turmeric
- A splash of Borges extra virgin olive oil
- 400 ml water
- Salt and pepper
Step by step
Brown the onion and garlic in a pan with a splash of extra virgin olive oil.
Add the chicken breast and cook until browned.
Pour in the water (preferably lukewarm) and cook the rice over medium-high heat for a few minutes.
When the water in the rice has begun to evaporate, lower the heat, cover the pan, and continue cooking for a few more minutes. Add salt to taste if needed.