Arroz al horno with chicken | Baked Spanish rice
(0)
50 min
Under an hour
Sezamo
Orez spaniol copt la cuptor, scăldat în supă aromată de pui, cu bucăți fragede de carne, boabe de năut și felii suculente de roșii. Totul pregătit într-un singur vas, rumenit perfect și plin de savoare mediteraneană.
Ingredients
Preparation method
Preparing the meat and base
Preheat the oven to 200°C. Cut the chicken thighs into bite-sized pieces and season them with salt and ground black pepper.
In a large oven-safe skillet (or an ovenproof casserole dish), heat the extra virgin olive oil over medium heat. Add the chicken pieces and the whole head of garlic with just the top slightly trimmed. Brown the chicken on all sides for 6-8 minutes until it develops a golden crust, then transfer the pieces to a plate, leaving the head of garlic in the pan.
Assembly and baking
In the same skillet, reduce the heat and add the sweet paprika and pinch of saffron, stirring quickly for 30 seconds to release the aromas without burning them. Stir in the short-grain rice and drained chickpeas, tossing for 1-2 minutes so the rice grains are coated in the flavorful fat.
Chef's tip
For an even more intense Spanish flavor, you can add a few slices of chorizo browned along with the chicken.
Short-grain rice is essential in this recipe because it perfectly absorbs the stock without falling apart and forms that classic crispy crust on the edges of the dish (socarrat).
Store any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or in a skillet with 2-3 tablespoons of water to restore its texture.
15 min
Under an hour
