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Leo Messi’s wife is a cook: this is the recipe for Antonela Roccuzzo’s chicken rice

Leo Messi’s wife is a cook: this is the recipe for Antonela Roccuzzo’s chicken rice

Antonela Roccuzzo prepares this classic from Spain and Latin America but with a fit touch: with less oil and 0% fat white cheese. In the note, the details.

The arroz con pollo is among the most consumed comfort food dishes both in Spain and in Latin America. Comfort food seeks -as its name implies- to be comforting. It is not based on sophisticated ingredients or overly elaborate preparations. Bet on that home food, simple, easy, practical, which refers us to grandmothers’ meals.

And as much as she lives surrounded by luxury and glamor, Antonela Roccuzzo also values ​​simple food. The same that she enjoyed when she was a girl in her native Rosario . But the version of rice with chicken that Antonela makes for Lionel Messi , the star of the Argentine team, is much fitter than the traditional one: it has little oil, has 0% cream cheese, and less rice than chicken.

Is that Leo Messi’s wife, bets on healthy food and all recipes, -which she shares with her millions of followers on social networks- have a healthy touch.

Diet also plays a key role among Roccuzzo’s secrets to staying splendid. The nutrition and training advisor Ismael Galancho Reina is the one who puts together his health plan and the most varied recipes. Rice with chicken is one of his favorites, so he decided to save it in his stories to share with his followers. Here are all the details of the ingredients and the step by step of preparation so that you can do it at home.


200 grams of chicken breasts

60 grams of basmati rice

30 grams of leek

50 grams of carrot

50 grams of red chili

1 clove garlic

1 teaspoon of extra virgin olive oil

1 teaspoon white cheese 0%

a few strands of saffron

salt to taste

1 tablespoon homemade chicken broth


Sauté the finely chopped garlic, leek, carrot, and chili pepper in a frying pan with the oil.

Add the cut chicken breasts, the rice, and the broth together with the saffron.

Cook over low heat for about 15 minutes.

When it is ready add the tablespoon of white cheese and season with salt.


Ida Sofia

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