Rice with pumpkin, artichoke and chicken

1. Ingredients (2 people)

  • 35 cm diameter paella.
  • 75 g of extra virgin olive oil.
  • 2 boneless and shredded chicken thighs.
  • 2 artichokes.
  • 2 grated pear tomatoes.
  • 250 g pumpkin cut into cubes.
  • 1 onion cut into julienne.
  • 1 clove of minced garlic.
  • 200 g of Albufera variety rice.
  • 1 l of vegetable or chicken broth.
  • Half a tablespoon of sweet paprika.
  • Salt.

2. Elaboration

The chicken is fried in olive oil and removed from the paella. The pumpkin is sautéed and removed. The artichoke is sautéed and removed. Sauté the onion, garlic, sweet paprika and tomato. The chicken, pumpkin and artichoke are incorporated into the sauce. The broth is poured in, and it is corrected with salt. When it starts to boil, we add the rice and distribute it evenly. The first 8-10 minutes of cooking (intense fire), 5 min of moderate fire and the final 3-4 min (very intense fire) to make the socarrat.

Sembramos #culturadearroz

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