https://picsandcakes.com/blog/tags/arroz/Recent content in Arroz on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esTue, 07 May 2013 13:41:47 +0000https://picsandcakes.com/blog/posts/arroz-con-pollo-al-curry/Tue, 07 May 2013 13:41:47 +0000https://picsandcakes.com/blog/posts/arroz-con-pollo-al-curry/<p>Tras una aplastante victoria por cuatro votos, frente a los dos de la Crispy Chicken, (modo ironic on) hoy os traemos una riquísima receta que llevamos haciendo mucho tiempo y que desde que la probamos quedamos enamorados de ella.</p> <p><a href="https://picsandcakes.com/blog/images/2013/05/IMG_326.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2013/05/IMG_326.jpg"></a></p> <p> </p> <h3 id="qué-necesitamos"><strong>¿Qué necesitamos?</strong></h3> <ul> <li> <p>Una pechuga de pollo</p> </li> <li> <p>Una taza de arroz</p> </li> <li> <p>Media cebolla</p> </li> <li> <p>200 ml de nata</p> </li> <li> <p>Curry al gusto</p> </li> <li> <p>Sal</p> </li> <li> <p>2 dientes de ajo</p> </li> </ul> <p> </p> <h3 id="cómo-lo-hacemos">¿Cómo lo hacemos?</h3> <ul> <li> <p>Ponemos en una cazuela pequeña un poco de aceite. Picamos un ajo y lo añadimos. Cuando el ajo esté un poco dorado añadimos el arroz.</p>https://picsandcakes.com/blog/en/posts/arroz-con-pollo-al-curry/Tue, 07 May 2013 13:41:47 +0000https://picsandcakes.com/blog/en/posts/arroz-con-pollo-al-curry/<p>After a crushing victory by four votes, against the two for the Crispy Chicken (irony mode on), today we bring you a delicious recipe we&rsquo;ve been making for a long time and that we&rsquo;ve been in love with ever since we first tried it.</p> <p><a href="https://picsandcakes.com/blog/images/2013/05/IMG_326.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2013/05/IMG_326.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <ul> <li> <p>One chicken breast</p> </li> <li> <p>One cup of rice</p> </li> <li> <p>Half an onion</p> </li> <li> <p>200 ml (3/4 cup) heavy cream</p> </li> <li> <p>Curry powder to taste</p>https://picsandcakes.com/blog/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/posts/risotto-my-way/<p>Hace ya algún tiempo que hice mi primer risotto. Creo que lo aprendí de Arguiñano, cuando mi madre y yo lo veíamos a la hora de comer. Me suena que otra vez seguí la receta de la Wii, de no sé qué videojuego. El caso es que he ido modificando, adaptando e improvisando sobre la base fundamental para hacer un buen risotto: no dejar de remover.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="qué-necesitamos-">**¿Qué necesitamos? **</h3> <p><strong>(para dos personas)</strong></p>https://picsandcakes.com/blog/en/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/en/posts/risotto-my-way/<p>It&rsquo;s been a while since I made my first risotto. I think I learned it from Arguiñano, back when my mom and I used to watch him at lunchtime. I have a feeling I also followed the recipe from some Wii video game once. Anyway, I&rsquo;ve been tweaking, adapting and improvising on top of the fundamental rule for a good risotto: never stop stirring.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <p><strong>(serves two)</strong></p>