Chicken Arroz Caldoso | Spanish Brothy Rice in a Pot
(0)
45 min
Under an hour
Sezamo
O mâncare tradițională spaniolă la o singură oală, perfectă pentru zilele răcoroase de toamnă. Bucățile fragede de pui rumenit se gătesc lent alături de orez cu bob rotund într-o supă bogată și aromată cu șofran, boia afumată și sofrito de roșii și ardei. Spre deosebire de orezul uscat, acest preparat zemos (caldoso) se servește fierbinte, direct cu lingura, aducând la masă toată savoarea bucătăriei iberice.
Preparation method
Browning the chicken and preparing the base
Cut the boneless chicken thighs into medium-sized pieces and season them with salt and freshly ground black pepper. Finely chop the yellow onion, red bell pepper, and garlic cloves.
In a deep pot or cast-iron casserole, heat the extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them on all sides for 6-8 minutes, until they develop an appetizing golden crust. Transfer the meat onto a plate and keep the rendered fat in the pot.
In the same pot, add the chopped onion and bell pepper. Sauté over medium heat for 5 minutes until softened. Add the minced garlic, the teaspoon of smoked paprika, and the pinch of saffron, stirring for 30 seconds to release the intense aroma of the spices without burning them.
Chef's tip
The secret to an authentic Arroz Caldoso lies in the liquid ratio: the rice must swim in a rich, flavorful broth, and it is essential to serve it immediately after resting, before the grains absorb all the liquid.
For a spectacular golden color and noble aroma, dissolve the saffron threads in a ladle of warm broth before pouring them into the pot.
25 min
Under an hour
