• Nutrave chicken wings
  • Nutrave chicken carcass
  • Pumpkin
  • Carrot
  • Onion
  • Garlic
  • Tomato
  • Oil
  • Bomba rice


First, prepare a stock by cooking a Nutrave chicken carcass for 40-45 minutes in water with a little olive oil and cognac.

In the meantime, in a pressure cooker, cook the pumpkin and carrots for 7 minutes. Once cooked, remove them and blend to make a purée. Season to taste and put aside.

Brown the Nutrave chicken wings in a pan with a little olive oil. Set aside.

In another pan, poach the onion, garlic and tomato (all cut into small pieces). Season to taste. When poached, add a shot of cognac and stir. Then, add the rice and mix.

Mix the rice with the pumpkin and carrot purée, along with the stock made with the Nutrave chicken carcass.

(Note: Keep some pumpkin and carrot purée for serving)

Cook for around 20 minutes, stirring occasionally to prevent the rice from sticking.

Recipe sent by David Luengo from the blog Cocinando en Guadarrama for the Pepe Rodríguez Challenge