Rice with Catalana chicken, squash and Reus hazelnuts.
Ingredients:
- 80g of rice from the Ebro Delta (Sénia variety)
- 100g butternut squash
- 1 red onion
- 1 litre of chicken stock
- 1 ripe tomato
- 4 garlic cloves
- 6cl virgin olive oil
- 500g chicken (pollastre del Prat), cut into small pieces
- 1g salt
- 30g Reus hazelnuts
- 2cl sherry vinegar
Method:
1
For the hazelnut romesco: Roast half an onion, two cloves of garlic and the tomato in a hot oven with a splash of oil until the vegetables are cooked, and the skins are blackened. Put the toasted hazelnuts, salt, sherry vinegar, roasted vegetables (peeled) and a good splash of olive oil into blender, and blend until you have a very smooth romesco sauce.
2
For the rice: Heat a little oil in a frying pan, season the chicken with salt and pepper, and fry it until golden. Add the chopped onion and garlic, and brown.
3
Cover all the ingredients in the pan with water, cover and cook on a low heat for 45 minutes, until the chicken is tender, and the water has evaporated.
4
Add the rice to the pan, and stir briefly, keeping the heat low. Add the diced butternut squash together with a seasonal green vegetable - artichokes for example. Add the stock and check the seasoning, adding more salt if necessary. Finish off by cooking in the oven for 12 minutes at 220º C.
5
Remove from the oven, taste to make sure that it’s done, and decorate with a few dollops of hazelnut romesco.
