Preparation
A comforting and colorful dish that combines protein, vegetables, and carbohydrates in a single pot. The citrus touch of orange perfectly balances the natural sweetness of the pumpkin, creating a unique harmony of flavors.
Cooking Instructions
1. Brown the chicken
Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil and brown the chicken on all sides. Set aside.
2. Sauté the aromatics
In the same pot, add the remaining olive oil and sauté the onion until translucent. Add the garlic and cook for 1 minute.
3. Add the pumpkin
Add the pumpkin cubes and cook for 3-4 minutes, stirring occasionally.
4. Add the rice
Add the rice and saffron, stirring well so the rice is coated with oil.
5. Add liquids
Add the orange juice, orange zest, and chicken broth. Stir well and bring to a boil.
6. Cook
When boiling, add the chicken back to the pot along with the peas. Reduce heat, cover, and cook for 20-25 minutes until the rice is tender and the liquid is absorbed.
7. Rest and serve
Turn off the heat and let rest covered for 5 minutes. Garnish with fresh chopped parsley before serving.
Tips
- Use butternut or hokkaido pumpkin for better texture
- You can substitute orange juice with tangerine juice
- For a more intense flavor, add grated ginger
- Don’t stir too much during cooking to avoid breaking the rice
Notes
Calories: Approximately 450 kcal per serving Yield: 4 servings Complete and balanced dish, rich in vitamins A and C.