Rice with Venezuelan chicken

Cut all the vegetables into cubes: onion, garlic, carrot, red and green bell pepper, shuck the corncob and chop the chicken thigh into cubes (you can use chicken breast but it may be a little dry, it is up to each person's taste), heat the beef or chicken broth in a pot.

In a large frying pan, place a splash of AVOE, when the pan is very hot add the vegetables or seasonings: onion, garlic, peppers, shelled corncob, peas, carrots and stir for 5 minutes, stirring constantly, then add the rice and stir constantly until all the ingredients are mixed? After about 2 minutes add the broth and stir for 1 minute (important: do this procedure over high heat).

When the broth begins to boil lower the heat to the minimum, cover and leave for 15-18 minutes, check after 15 minutes, if the rice is soft, turn it off, otherwise leave it for a few more minutes.

Caution: the rice must not be too dry or too soupy.

When ready, turn off the heat and let stand 5 minutes before serving, before eating add a little AVOE and eat 🥘