Spanish-style rice with chicken

If paella sounds too complicated to cook, how about making Spanish-style chicken rice that does not require a paellera? Don’t let the list of ingredients intimidate you—if you can sauté aromatics and cook rice, you can make this. You can serve it in a big platter or straight from the shallow pan. Another tasty dish to try if you don’t want to eat meat is the fusilli pasta with anchovy caper sauce, but make sure to incorporate citrus properly to avoid the fishy taste.

Keep the dishes flavorful by using good-quality ingredients such as the recently repackaged Doña Elena Olive Oil, made with a blend of high-quality hojiblanca and picual olives, making it rich in antioxidants such as polyphenols, and vitamins A, E and K.

Spanish-Style Rice with Chicken
2 Tbsp Doña Elena Pure Olive Oil
2 pc onions, chopped
4 cloves garlic, minced
2 stalks celery, diced
2 medium red and green peppers, cut into strips
1 400-g can Jolly Mushroom Pieces and Stems, drained
2 c uncooked jasmine rice
1 kg chicken breast, cut into 8 pieces, skin removed
1 tsp salt (optional)
3½ c chicken broth
4 c water
Saffron, for color
3 pc tomatoes, chopped
2 155-g cans Jolly Green Peas
1 425-g can Jolly Whole Corn Kernel
Doña Elena Pitted Black Olives or Doña Elena Capers, for garnish

Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and Jolly Pieces and Stems Mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.

Add the rice and sauté for 2 to 3 minutes, stirring constantly until it begins to brown. Add the chicken, salt, chicken broth, water, saffron and tomatoes. Bring the water to a boil, then reduce heat to medium to low and let simmer.

Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.

Stir in Jolly Green Peas, Jolly Whole Corn Kernel, and beans and cook for 8 to 10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.

Fusilli Pasta with anchovy caper sauce

Fusilli Pasta with Anchovy Caper Sauce
250 g Doña Elena Al Dente Fusilli pasta (cooked according to packaging instructions)
6 pc Doña Elena Anchovy Fillets, mashed
4 Tbsp butter
20 ml Doña Elena Pure Olive Oil
½ pc white onion, thinly sliced
2 Tbsp Doña Elena Capers
1 C cherry tomatoes, cut in half
½ pc lemon, juiced
1 c flat leaf parsley, chopped
½ tsp dry tarragon
1 clove garlic, thinly sliced
Salt and pepper, to taste

Heat pan to medium low. Add a drizzle of olive oil and butter. When the butter melts, add onions, garlic, ½ cup parsley, tarragon and mashed anchovies and mix. Cover and cook until onions become soft.

Add capers, tomatoes, black pepper and about ½ teaspoon of salt and continue cooking. Squeeze a little lemon juice when the sauce starts to thicken and add a ladle of pasta water from the pot and stir it in.

Toss in pasta, top with ½ cup chopped parsley then serve. 

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