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Chicken and Rice

Chicken and Rice is that everyday dish that's easy to make and always leaves everyone at the table happy. With seasonal vegetables and a Picual EVOO sofrito, it's a simple, tasty and impressive rice dish for any day of the week.
Course Main Course
Cuisine Mediterranean
Keyword EVOO Recipes, Lunches, Picual at veraison, Rice, Traditional
Servings 4 people

Ingredients

  • ½ Diced chicken breast
  • 400 g Rice
  • 2 Tomatoes
  • 2 Carrots
  • 1 Onion
  • ¼ Red bell pepper
  • 4 Green beans
  • 4 cloves Garlic
  • 1 glass White wine
  • 2 tablespoons Picual EVOO
  • 1 Stock cube
  • 1 leaf Bay leaf
  • Food coloring To taste

Instructions

  • Prepare the vegetables and the chicken.
    Chop the onion, garlic, pepper, tomato and carrot. Cut the chicken into pieces.
  • Sauté the base.
    Pour the EVOO into a paella pan and heat over high heat. Sauté the onion with the garlic and pepper for 2-3 minutes.
  • Add the tomato and chicken.
    Add the tomato and cook for 2-3 minutes. Add the chicken and the stock cube, and cook for another 2-3 minutes.
  • Add the liquid and the vegetables.
    Pour in the white wine. Add the carrots and green beans.
  • Cook the rice.
    Add the rice and a couple of glasses of water. Adjust the salt if needed and let it cook for 15-20 minutes.
    • Don't stir the rice while it cooks; that way it stays looser rather than creamy.

Notes

  • We chose Picual for its great stability, ideal for frying and for stews like this one. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
  • If you prefer a soupier rice, add an extra glass of water at the start.
  • If there are leftovers, the next day you can turn it into a soupy rice by adding more water or stock.
  • If you prefer a looser rice, use hot water instead of cold when adding it.