Eva Martínez has sent us a rice broth to which she’s added pine kernels. What a great idea! Yes, really. With green pepper, red pepper, tomato and more. Follow this recipe step by step – maybe you could try it this weekend.
Ingredients: (for 4 people)
• 1 green pepper
• 1 red pepper
• 4 ripe tomatoes
• 2 onions
• 2 carrots
• 4 cloves of garlic
• 2 boneless chicken breasts
• 2 boneless chicken legs and thighs
• 1 glass of white wine
• Olive oil
• Salt
• Pepper
• Pine kernels
• Food colouring
• 2 litres of Costa Eco Chicken Stock
Step by step:
Put the oil in a large casserole and heat it. Cut the chicken into small pieces and fry them in the oil. Cut all the vegetables into small pieces and after tossing the chicken add the vegetables to it, first browning the onion a little and then adding the rest.
Grate the tomatoes and add a teaspoonful of tomato concentrate dissolved in a little water. Simmer it for about 10 minutes, add the glass of wine and let the alcohol evaporate.
Add the pepper, half a teaspoonful of paprika, the pine kernels and some salt, and stir until it’s all properly mixed together, then pour in the 2 litres of Costa Eco stock and a little food colouring to give it a bit of colour.
When it boils cover it and leave it to simmer for about an hour. If you see that there isn’t enough stock left, add some more.
Add the rice and make sure it has the right amount of salt – if you think there isn’t enough you can add a little. Remember that this is a rice broth, so you shouldn’t put too much rice in: I use 3 small handfuls per person. Leave it over a low heat for about 20 minutes and it’s ready.
