1. 1

   Step 1

   Prepare 500 g of cooked chicken breast and shred it completely.

2. 2

   Step 2

   In a large pot, heat 300 g of tomato sauce and dissolve 10 g of chicken bouillon.

   Timer 5 min
3. 3

   Step 3

   Add the shredded chicken to the sauce and mix well to incorporate the flavors.

4. 4

   Step 4

   Drain the water from 200 g of sweet corn and add the corn to the chicken mixture.

5. 5

   Step 5

   Chop the 40 g of olives and incorporate them into the mixture in the pot.

6. 6

   Step 6

   Add 800 g of cooked rice to the pot with the chicken sauce.

7. 7

   Step 7

   Mix everything gently until the rice is well coated by the sauce.

8. 8

   Step 8

   Serve the risotto hot, finishing with fresh cilantro if desired.

Space/arrow keys: next or previous step