Arroz con pollo y chorizo | Spanish Rice with Chicken and Chorizo
(0)
50 min
Under an hour
Sezamo
Un preparat tradițional spaniol reconfortant, pregătit într-o singură oală. Combinația dintre pulpele fragede de pui rumenit, feliile aromate de chorizo artizanal și orezul fiert lent în supă de pui cu șofran și boia afumată aduce aromele autentice ale Spaniei direct la tine acasă.
Preparation method
Meat preparation and browning
Cut the boneless chicken thighs into bite-sized pieces and season them with half of the sea salt and ground black pepper. Cut the chorizo slices into smaller strips or rounds.
In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the chorizo slices and brown them for 2-3 minutes until they release their aromatic, reddish oil. Remove the chorizo pieces and set them aside on a plate.
In the same flavorful fat, add the chicken pieces and brown them on all sides for 6-8 minutes, until golden and crispy on the outside. Remove the chicken and set it aside with the chorizo.
Chef's tip
For an even deeper flavor, dissolve the saffron threads in a few tablespoons of warm stock 10 minutes before adding them to the pot.
Do not stir the rice during cooking to allow it to absorb the stock evenly and form that delicious golden crust at the bottom of the pan typical of Spanish rice dishes (socarrat).
15 min
Under an hour
