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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Rice with Chicken


This is one of those rice dishes we never get tired of making. It's easy, flavorful, and everything you need in one pot.


Ingredients

for 6 people
  • 1 chicken (about 3.3 lbs.), cut into small pieces.
  • 7 oz. salt pork belly, diced.
  • 21 oz. bomba rice.
  • 1.5 liters chicken stock.
  • 1 large onion.
  • 4 garlic cloves.
  • 6 artichokes.
  • 1 red bell pepper.
  • 1 small green bell pepper.
  • 1 ripe tomato.
  • salt.
  • olive oil.

Preparation

Get your pot on the stove with a good glug of olive oil. Once it's hot, add the chicken pieces and the salt pork. Let them brown slowly until they're golden all over.
Season with salt and take them out of the pot.
In the same oil, toss in the onion and garlic, both chopped fine. When they're halfway softened, add the bell peppers, diced small.
Now add the artichokes, cut into chunks. Once they start to get tender, stir in the tomato—peeled, seeded, and grated.
Put the chicken and salt pork back in the pot and keep cooking on low heat. If things start to stick, add a splash of stock to loosen it up.
Pour in the rice and stir everything together, letting it toast for a few minutes without stopping your stirring.
Make sure your stock is boiling hot, then pour it into the pot. Cook for 10 minutes over high heat, then move the whole thing into the oven to finish cooking for another 8 minutes.
Once it's done, take it out of the oven and let it rest, covered, for 2 minutes before serving.

Enjoy!
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