1 galinha caipira cortada em pedaços (1,6 kg)
suco de 1 limão
3 folhas de louro
2 colheres (sopa) de colorau
1 colher (sopa) de vinagre
½ maço de coentro picado
1 colher (sopa) cheia de hortelã picada
1 colher (sopa) cheia de manjericão picado
1 xícara (chá) de bacon picado
½ tablete de Margarina Primor Forno e Fogão
1 colher (sopa) de alho picado
1 cebola picada
4 tomatoes (sem pele e sementes) picados
2 ¼ xícaras (chá) de água fervente
2 cubos de caldo de galinha
Sal e pimenta-do-reino a gosto
½ pimentão vermelho picado
½ pimentão verde picado
½ pimentão amarelo picado
1 xícara (chá) de Arroz Branco Primor lavado e escorrido
Put the chicken pieces in a bowl with the lemon juice and set aside. After 10 minutes, remove the juice from the bowl, season the pieces with salt, pepper, paprika, vinegar and all the herbs and leave to marinate for 2 hours. In a large pan, fry the bacon and then add the Margarine Primor Forno e Fogão. Add the chicken pieces and fry until golden brown. Add the garlic and onion and let them fry. Add the tomatoes, peppers and chicken stock and fry well. Pour in the boiling water, cover the pan and cook over a medium heat for 30 minutes. Open the pan, add the rice, mix gently, correct the salt and cook with the lid on until the rice is cooked (add a little more water if necessary). Turn off the heat, leave to stand for 5 to 10 minutes and serve with a fresh salad.
