Arroz al horno | Spanish baked rice with chicken
(0)
40 min
Under an hour
Sezamo
Arroz al horno este un preparat tradițional valencian gătit într-o singură cratiță, în care orezul absoarbe supa bogată de pui infuzată cu șofran și boia afumată, alături de bucăți fragede de pui, năut și o căpățână întreagă de usturoi rumenită la cuptor.
Ingredients
Preparation method
Preparing the meat and aromatic base
Preheat the oven to 200°C. In a large saucepan or oven-safe skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the boneless chicken thigh pieces, season with salt and ground black pepper, and brown on all sides for 6-8 minutes, until a golden crust forms. Transfer the meat to a plate.
In the same pan, place the whole head of garlic, washed and slightly trimmed at the top, and brown for 2 minutes on each side to release its aromas.
Add the short-grain rice and smoked paprika to the pan. Sauté the rice for 1-2 minutes, stirring constantly so that every grain is coated in the flavorful fat and spices. Add the drained chickpeas and distribute everything evenly over the bottom of the dish.
Chef's tip
For an authentic Spanish flavor, use a quality sweet smoked paprika (pimentón) and do not stir the rice during baking, to allow the delicious crust on the bottom of the dish to form.
The head of garlic roasted in the middle of the rice becomes sweet and creamy; you can squeeze the roasted garlic cloves directly onto toasted bread or mix them into your portion of rice.
27 min
Under an hour
