Chicken and Pancetta Rice

This is a recipe by Karlos Arguiñano, so it’s simple and delivers great results. It requires little time, few ingredients, and is a very balanced and nutritious dish. Not a strict diet dish, but neither a calorie bomb.

Ingredients

300 g of rice.
2 chicken thighs.
2 slices of fresh pancetta.
1 zucchini.
1 carrot.
1 green pepper.
2 garlic cloves.
1 liter of beef broth for an easy paella.
Extra virgin olive oil.
Salt
Pepper

Preparation

Peel the garlic cloves, slice them, and sauté them in a paella pan with oil until golden. Debone the chicken thighs, cut them into bite-sized pieces, season with salt and pepper, and add them to the paella pan. Cut the pancetta and add it to the pan as well. Brown everything well and set it aside on a plate.
Peel the carrot, cut it into crescent-shaped pieces, and add them to the paella pan. Wash the bell pepper and zucchini, dice them, and add them to the pan. Sauté everything well and add the chicken and pancetta back to the pan.
Add the rice, sauté it briefly, and pour in the broth. Cook the rice for 18-20 minutes.
Remove it from the heat and let it rest for 2-3 minutes. Serve.

Tip:

Reference:

Ginger Sautéed Chicken

Confit Lamb with Spinach and Roasted Peppers

Beef Cheeks in Sauce with Potato and Pancetta Gratin

Tips for Cooking Beef