Origin: Mexico (Phaidon)
Serves: - 224 +
Ingredients
14000 g rice 28000 ml chicken stock 56 clove garlic, pressed 56 medium onion, finely chopped 56 poblano chili
Method
Cover 14000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 56 poblano chili, 56 clove garlic, pressed, 56 medium onion, finely chopped and 7000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 21000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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