Season the chicken inside and on the outside, put it in a suitable source for the oven and smear it with oil.

Dust with a pinch of pepper and roast it in the oven (previously warm) to 180C degrees for one hour and a half approximately. Water the chicken every ten minutes with a little of horchata. When the chicken is golden, withdraw it from the oven and cut up into pieces. Set to reduce the juice of the chicken with the horchata in a frying pan and tie it with a little of refined cornflour previously diluted in water.

Cut the mushrooms in julienne and cook on a low heat in a frying pan with a trickle of oil. Season. Lower the fire, add the pine nut kernels and toast. Add the dry cut tomatoes and work fitfully.

Fry the green rice in a frying pan with a trickle of oil and drain it on absorbent paper.

Serve the chicken with the garrison of mushrooms, tomatoes and pine nut kernels and add the sauce of horchata. Accompany with the rice and decorate with a stick of parsley.

Recipe created by Eva Arguiñano: www.hogarutil.com