Bring good kitchen vibes

Ingredients

• 433 g pork tenderloin, trimmed (cut into 1.5 cm cubes)
• 410 g dried rice noodles (thin rice noodles (soak per instructions below))
• 45 ml olive oil (extra-virgin)
• 60 ml low-sodium soy sauce (about 4 tbsp, low-sodium to reduce salt)
• 60 ml fresh orange juice (for bright flavor (about 1/4 cup))
• 20 g honey (for light glaze)
• 12 g garlic (about 3 cloves, minced)
• 10 g fresh ginger (about 1 tbsp, finely grated)
• 150 g red bell pepper (seeded and thinly sliced (bite-size for kids))
• 120 g baby spinach (leaves, roughly chopped)
• 120 g carrot (julienned or thinly sliced)
• 30 g green onions (sliced, for garnish)
• 10 g toasted sesame seeds (for garnish (optional))
• 2 g black pepper (freshly ground)

Instructions

1. Preparation (mise en place)
   Remove pork from fridge 15 minutes before cooking so it approaches room temperature. Measure and prep all vegetables: slice bell pepper, julienne carrot, chop spinach lightly, slice green onions. Cut pork into 1.5 cm cubes and pat dry with paper towel; season lightly with black pepper. Soak rice noodles in warm water per package until pliable (about 6–8 minutes), drain and set aside. Mix sauce: combine low-sodium soy sauce, orange juice, honey, grated ginger and minced garlic in a bowl.
2. Sear pork
   Heat a large heavy skillet over medium-high heat and add 15ml olive oil. Add pork cubes in a single layer (work in two batches if needed) and sear 2 minutes per side until golden and internal temperature reaches 63°C; transfer to a plate.
3. Vegetables and sauce
   Add remaining 30ml olive oil to the skillet over medium heat; add carrots and bell pepper and sauté 3 minutes until slightly softened. Add garlic and ginger, cook 30 seconds until fragrant. Add spinach and drained rice noodles; toss to combine.
4. Combine pork, noodles & finish
   Return seared pork to skillet. Pour sauce over pork and noodles; toss gently to coat and simmer 2–3 minutes until sauce reduces slightly and reaches safe temperature. Taste and adjust seasoning (add a splash of water if too salty). Add green onions and sesame seeds; toss briefly. Remove from heat and let rest 1 minute before serving.
5. Serve
   Divide into 4 bowls (portion noodles and pork evenly). Garnish with extra green onions and sesame seeds; serve warm.

Plating

Place a generous nest of noodles in the center of a deep white bowl. Arrange seared pork cubes evenly around the top of the noodles. Spoon any glossy sauce over the pork, then sprinkle green onions and sesame seeds. Serve with a small pitcher of extra sauce and a lemon wedge on the side.

Serving Suggestions

Serve hot in deep bowls with extra green onions and sesame seeds. Pair with a simple side of steamed broccoli for children if desired.

Notes

Family beverages: sparkling apple juice or lightly sweetened iced tea for everyone; adults can enjoy a light American lager or a chilled Pinot Gris. Make it spicier for adults with crushed red pepper flakes on the side. For child safety, cut pork and vegetables into small, bite-size pieces. Deviations: none.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Freezing

Not recommended to freeze rice noodles; instead freeze pork separately (cooked) for up to 2 months in airtight containers and thaw in fridge overnight.

Ingredients

• 600 g skinless chicken thighs (boneless, trimmed, cut into 4–5cm pieces)
• 360 g long-grain white rice (rinsed until water runs clear)
• 240 g canned low-sodium chickpeas (drained weight, rinse well)
• 50 g olive oil (extra-virgin)
• 120 g yellow onion (finely chopped)
• 240 g ripe tomatoes (finely chopped or canned crushed tomatoes)
• 12 g garlic (about 3 cloves, minced)
• 900 ml low-sodium chicken stock (hot; see notes for low-sodium)
• 6 g smoked paprika (pimentón) (preferably sweet or a mix of sweet and hot)
• 0.2 g saffron threads (soaked in 15ml warm stock)
• 10 g fresh parsley (chopped, for garnish)
• 60 g lemon (zest and wedges for serving)
• 6 g salt (use in moderation; adjust to taste)
• 2 g black pepper (freshly ground)

Instructions

1. Preparation (mise en place)
   Remove chicken from fridge and pat dry; cut into 4–5cm pieces if not pre-cut. Rinse rice in cold water until water runs mostly clear (approx. 1–2 minutes). Drain. Drain and rinse canned chickpeas. Chop onion, tomatoes, parsley; mince garlic; zest lemon. Measure spices, warm chicken stock and soak saffron in 15ml warm stock.
2. Sear chicken and sweat aromatics (pressure cooker, sauté mode)
   Set pressure cooker to 'Sauté' / high; add olive oil and heat until shimmering. Add chicken pieces in a single layer (do in two batches if needed); brown for 2 minutes per side to develop color. Remove to a plate. Add onion and a pinch of salt; cook, stirring, 2–3 minutes until softened. Add garlic, smoked paprika and cook 30 seconds until fragrant.
3. Build the cazuela in the pressure cooker
   Stir in chopped tomatoes and drained chickpeas; cook 2 minutes. Return chicken to the pot, add rice and stir gently to combine. Pour in hot chicken stock and saffron + its soaking liquid; gently stir to level the rice. Season with salt and pepper.
4. Pressure cook
   Secure lid and set pressure cooker to high pressure for 8 minutes. When program ends, let pressure release naturally for 8 minutes, then quick-release remaining pressure.
5. Finish and rest
   Open lid carefully. Gently fluff rice with a fork, fold ingredients to combine; taste and adjust seasoning. Sprinkle chopped parsley and lemon zest; let rest 2 minutes in the pot off heat.
6. Serve
   Spoon into shallow bowls or a wide serving dish; serve with lemon wedges. Optional: Adults can finish with extra smoked paprika or a drizzle of good olive oil.

Plating

Spoon rice and chicken into the center of a shallow ceramic plate, leaving a small rim visible. Use a fork to create a gentle mound and place a lemon wedge at 2 o'clock. Scatter chopped parsley evenly for color and finish with a light drizzle of olive oil for adults.

Serving Suggestions

Serve hot in shallow bowls or on ceramic tapas plates. Provide lemon wedges and a small bowl of extra olive oil for adults. Offer a simple green salad for balance.

Notes

Family beverages: sparkling lemon-water (whole family), iced herbal tea (mint) and for adults a light Spanish white (Albariño) or rosé. To make spicier for adults, add 1 tsp smoked hot paprika or sliced preserved piquillo peppers. For child safety, cut chicken into small, bite-size pieces. Use low-sodium stock and taste before adding salt.

Deviations: saffron is used sparingly for authentic color; if unavailable, substitute with a pinch of turmeric.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on low in a covered saucepan or in the pressure cooker on 'Steam' for 3–4 minutes.

Freezing

Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in fridge before reheating.

Ingredients

• 215 g skinless boneless chicken breast (trimmed, cut into 2 cm pieces)
• 880 g white rice (cooked) (cooked, medium-grain; reserve warm)
• 300 g broccoli florets (trimmed to bite-size florets)
• 90 g shallots (peeled and thinly sliced (~3 medium shallots))
• 42 ml olive oil (extra virgin, divided (for sautéing and finishing))
• 150 ml low-sodium chicken stock (warmed)
• 12 g Dijon mustard (for light pan sauce)
• 3 g fresh thyme leaves (leaves stripped)
• 30 g lemon (zest and 15 ml juice)
• 6 g salt (to taste; divided (approx 1 tsp total))
• 2 g black pepper (freshly ground)

Instructions

1. Advance preparation (mise en place)
   Measure and cook rice earlier: cook 220g dry white rice to yield ~880g cooked (can be done up to 1 day ahead). Keep covered and warm. Trim and cut chicken into bite-size pieces (2 cm). Pat dry and season lightly with half the salt and pepper. Wash broccoli and cut into small florets so they are child-safe (bite-size). Peel and thinly slice shallots. Strip thyme leaves. Warm the chicken stock in a small saucepan; zest lemon and squeeze juice (keep separate). Have Dijon measured and oil ready.
2. Sear chicken
   Heat 25 ml olive oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without moving 2 minutes, then stir and cook 2 more minutes until opaque but not fully done. Transfer chicken to a plate; keep pan hot.
3. Caramelize shallots and braise broccoli
   Add remaining 17 ml olive oil to pan, reduce heat to medium. Add sliced shallots and a pinch of salt; cook, stirring, 3–4 minutes until soft and lightly caramelized. Add broccoli florets and stir 30 seconds. Pour warm chicken stock and cover; simmer 2 minutes until broccoli is bright green and just tender.
4. Finish fricassée and combine with rice
   Return chicken to the pan, add Dijon, lemon zest and juice, and thyme. Stir to coat; simmer uncovered 1–2 minutes to finish cooking chicken and reduce sauce slightly. Fold the warm cooked rice into the skillet in two batches, gently turning to combine and absorb the pan juices. Taste and adjust seasoning with remaining salt and pepper.
5. Rest and plate
   Turn off heat and let rest 1 minute to let flavors settle. Spoon onto plates, ensuring each serving has chicken, broccoli, shallots and rice. Finish with a light drizzle of olive oil and a few thyme leaves for garnish.

Plating

Spoon a nest of rice in the center of the plate. Arrange chicken pieces and broccoli artfully on top and around the rice. Scatter caramelized shallots and a few thyme leaves, finish with a light drizzle of olive oil and a lemon wedge at the side.

Serving Suggestions

Serve warm with lemon wedges on the side. For the child, ensure chicken is cut into smaller, bite-size pieces. Offer a light salad of mixed greens for adults.

Notes

Family beverage: Sparkling apple or pear juice for everyone; adults may enjoy a light unoaked Chardonnay. To make spicier for adults, add a pinch of crushed red pepper when sautéing shallots. Safety: cut broccoli into bite-size pieces for the child. Deviations: none.

Storage

Refrigerate leftovers in an airtight container up to 3 days.

Freezing

Not recommended for best texture; if necessary, freeze portions up to 1 month and thaw overnight in refrigerator before reheating.