Rice With Chicken And Vegetables

Rice is one of the ingredients that I like to use the most in my kitchen because of its versatility and how well it combines with anything. Whether with vegetables, meat, fish or seafood... it will always go well and we will obtain, with all certainty, a luxurious 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, broad beans or even a little broccoli. Don't be afraid to make your own version of the dish, because it will surely turn out well.

In this recipe for chicken and vegetable rice I have used my Le Creuset aluminium paella pan, which is light and perfect for these preparations. Also, as it is non-stick, we will not have any problems when cooking with it. However, keep in mind that to keep it in perfect condition for a long time you must take care of it and avoid any tool 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 pear tomatoes

150 g green beans

3 artichokes

320 g bomba rice

Water

Salt

1 clove of garlic

A few sprigs of parsley

Food coloring

Olive oil

Elaboration:

1. Add a splash of olive oil to the paella pan. Add salt to the chicken and cook over medium-high heat until golden brown. Set aside.

2. In the same oil where we cooked the chicken, fry the grated onion until it is transparent.

3. Add the red and green peppers, cut into small cubes, and the beans, cut in half and without the ends. Add a pinch of salt and fry until the vegetables begin to soften.

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

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

6. Add the chicken back to the paella.

7. Add 2 and a half times the volume of water to the rice. The water should be very hot. Also add the garlic and parsley, which you have crushed in the mortar. Add a pinch of food colouring, if you decide to use it. At this point, add salt and turn up the heat. 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 with the lid. Let it rest for 5 minutes before serving.