I hope you all are having good weekend. My dad is still spending time with us and taking care of our little monkey. However, I have been already told that he will need holiday when is going to be back 😀 That little boy is apparently very tiring 😀 And as grandparents being grandparents, they have send to little Canito present which has arrived when my dad is here. It is a huge car – Tatra truck and he simply loves it!! Have you heard about Tatra trucks? The second oldest car factory in the world? Well, if not… the toy industries in Czech Republic are making those cars as toys for kids like my little one 🙂
Well, and something about today’s dish. I prepared it already couple of weeks ago, when I was with our aupair at home alone and wanted to please her, so I have chosen Spanish dish. Apparently, very favourite chicken dish at Finca Buenvino in Andalucia in Spain.
What do you need:
1 cup of Spanish rice (rice for paella)
750 g chicken breasts
4 garlic cloves
1 red pepper
1 green pepper
1 tsp saffron
chicken broth or vegetable stock
200 g chickpeas
sea salt and pepper
sweet paprika powder
Firstly, cut chicken breasts into smaller pieces and season them with sweet paprika powder. Heat olive oil in pan, add chicken pieces and cook until golden on all sides. Season with salt and black pepper. In the mean time, cut onion into slices, add into the pan together with crushed garlic. Cover the pan and cook approximately 5 – 6 minutes. Afterwards, add chopped peppers and continue with cooking. Meanwhile, chop tomatoes and add them into the pan, followed with rice, saffron, chickpeas and chicken broth or water with vegetable stock (approximately 3 cups of both). In the mean time, preheat the oven to 180 degrees and put the pot with all ingredients in. Cook approximately 20 minutes or until done.
And serve! 🙂 Enjoy this Spanish dish topped with fresh parsley and possibly with vegetable salad!
Have a nice weekend!
Vero & little Canito