Chicken and Vegetable Rice

Rice is one of the ingredients I like to use most in my kitchen for its versatility and for how well it pairs with anything. Whether with vegetables, meats, fish or seafood... it will always turn out well and we will, without a doubt, have a gourmet dish.

I wanted to start my collaboration with Claudia & Julia with a simple recipe that we cook a lot at home. We love this chicken and rice and we vary the vegetables depending on what we find at the market. Sometimes we make it with peas, with broad beans or even with a bit of broccoli. Don’t be afraid to make your own version of the dish, because it will surely turn out well.

In this chicken and vegetable rice recipe I used my Le Creuset aluminum paella pan, light and perfect for these preparations. Also, since it is nonstick, we won’t have any problems when cooking with it. That said, keep in mind that to keep it in perfect condition for a long time you should care for it and avoid any tools that could scratch it. So to stir the food you cook in it, I recommend that you use wooden or silicone utensils, such as the spatula you see in the photo.

Ingredients (for 4 people):

½ chicken

1 onion

1 green pepper

½ red pepper

3 plum tomatoes

150 g green beans

3 artichokes

320 g bomba rice

Water

Salt

1 garlic clove

A few sprigs of parsley

Food coloring

Olive oil

Preparation:

1. Put a splash of olive oil in the paella pan. Salt the chicken and cook it over medium-high heat until well browned. Set aside.

2. In the same oil where we cooked the chicken, sauté the grated onion until translucent.

3. Add the red and green peppers, cut into small dice, and the green beans cut in half and without the tips. Add a pinch of salt and sauté until the vegetables start to soften.

4. Add the grated tomato and sauté until it is well concentrated, with a dark color, almost caramelized.

5. Add the rice and the artichoke hearts and sauté for a couple of minutes.

6. Add the chicken back to the paella pan.

7. Add two and a half times the volume of water over the rice. The water should be very hot. Also add the garlic and the parsley, which we will have crushed in the mortar. Add a pinch of coloring, if you decide to use it. At this point, adjust the salt and raise the heat. Let cook over high heat for 5 minutes. Then lower the heat and continue cooking over medium heat for 13 more minutes.

8. After the time has passed, turn off the heat and cover the paella pan with the lid. Let rest for 5 minutes before serving.