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, meats, fish or shellfish... it will always turn out well and we will certainly obtain 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 rice with chicken and we vary the vegetables depending on what we find in the market. Sometimes we make them 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 rice with chicken and vegetables I have used my Le Creuset aluminum paella pan, light and perfect for these preparations. Furthermore, since it is non-stick, we will not have any problems when cooking with it. Of course, keep in mind that to keep it in perfect condition for a long time you must pamper 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 , like 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 bomb rice



1 clove garlic

A few sprigs of parsley

Food coloring

Olive oil


1. We put a splash of olive oil in the paella. We salt the chicken and cook it over medium-high heat until it is golden brown. We reserve.

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

3. Add the red and green pepper, cut into small cubes, and the beans cut in half and without the ends. Add a pinch of salt and sauté 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 artichoke hearts and fry for a couple of minutes.

6. Add the chicken back to the paella.

7. We add 2 and a half times the volume of water to the rice. The water should be very hot. We also add the garlic and parsley, which we will have crushed in the mortar. We add a pinch of coloring, if we decide to use it. At this point, we will add salt and increase the heat. Let it cook over high heat for 5 minutes. Then we lower the heat and continue cooking over medium heat for 13 more minutes.

8. After the time has passed, we turn off the heat and cover the paella with the lid. We let it rest for 5 minutes before serving.


José said:

Es curioso que un experto en paellas utilice colorante en vez de azafrán.

Claudia said:

Hola Enrique, 3 tomates pera será una buena cantidad ;) gracias, un saludo y a disfrutar del arroz! ;)

Enrique said:

Aparentemente sencilla y rica receta. Voy a hacerla este fin de semana :)

Por curiosidad, ¿cuántos tomates rallas para 4 personas?

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