Arroz con pollo y chorizo | Spanish one-pot chicken and rice
(0)
40 min
Under an hour
Sezamo
O mâncare tradițională spaniolă preparată într-o singură oală, cu bucăți rumenite de pui suculent, felii savuroase de cârnat chorizo, orez aromat cu șofran și boia afumată, legume dulci și mazăre fragedă.
Preparation method
Preparing the ingredients
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm) and season them with a pinch of sea salt and ground black pepper. Cut the chorizo slices into halves or strips. Finely chop the yellow onion, dice the red bell pepper, and mince the garlic cloves.
Dissolve the saffron threads in 2-3 tablespoons of warm chicken stock to release their aroma and intense golden color.
Browning the meat and the sofrito base
In a deep saucepan or a large heavy-bottomed skillet (ideally a cast-iron pot or paella pan), heat the extra virgin olive oil over medium heat. Add the chorizo pieces and sauté for 2-3 minutes until they release their flavorful reddish fat. Transfer the chorizo to a plate, leaving the flavored oil in the pot.
Chef's tip
For an authentic Spanish rice, do not stir the rice after adding the stock – this will allow a slightly crispy crust to form on the bottom of the pot, the famous socarrat.
If you want extra color and texture, you can use half a red bell pepper and half a green bell pepper.
27 min
Under an hour
