Arroz con pollo a la andaluza | Spanish rice with chicken, olives and saffron
(0)
20 min
Under an hour
Sezamo
Orez spaniol tradițional gătit într-o singură oală, cu bucăți fragede de pui, măsline verzi suculente, stafide aurii și infuzie delicată de șofran. Un festin rustic andaluz plin de culoare și arome mediteraneene echilibrate.
Ingredients
Preparation method
Preparing the aromatic base
Cut the boneless chicken thighs into bite-sized pieces and season them with sea salt and ground black pepper. Heat 2 tablespoons of extra virgin olive oil in a deep pot or large skillet and brown the chicken pieces over medium-high heat for 6-8 minutes until a nice golden crust forms. Transfer the chicken to a plate and keep warm.
In the same pot, add the remaining 1 tablespoon of extra virgin olive oil. Sauté the finely chopped yellow onion and finely diced red bell pepper for about 5 minutes until softened. Add the minced garlic and sweet paprika powder, stirring constantly for 1 minute to release the aromas without burning the spice.
Pour in the tomato passata and let the sauce (sofrito) simmer gently over low heat for 4-5 minutes, stirring occasionally, until the liquid reduces and oil begins to separate at the surface.
Chef's tip
For an optimal saffron infusion, lightly crush the threads in a mortar and let them steep in 2-3 tablespoons of hot stock for 5 minutes before pouring them over the rice.
Do not stir the rice while it simmers covered to avoid releasing excess starch; this will ensure the grains maintain their perfect texture without becoming sticky.
27 min
Under an hour
