by Candyland Queens
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Photo by Candyland Queens
Candyland Queens's Notes:
2 1/2 cups
of water
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1
chicken breast
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1/2 cup
soup shape pasta (we use Barilla orzo or pastina; or short-grain white rice, if you cannot find the soup pasta)
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1 teaspoon
of sea salt
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1 1/2 tablespoon
of extra virgin olive oil
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In a pan put the water, salt and the chicken breast. Let it boil and after that simmer for 10 minutes. Take the chicken breast out and cut it into small pieces. Put the chicken back in the pan. Add the rice or "massa estrelinha" and the olive oil. Let it boil again and cook in medium-low eat for about 15 minutes.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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