Arroz con pollo y puerros | Spanish Rice with Chicken and Leeks
(0)
15 min
Quick
Sezamo
Un preparat spaniol tradițional la oală (one-pot), reconfortant și savuros, care combină pulpele fragede de pui cu dulceața delicată a prazului călit, orezul cu bob rotund infuzat în șofran și boia afumată. O cină completă și aromată pentru întreaga familie.
Preparation method
Preparing the ingredients and browning the chicken
Cut the boneless chicken thighs into bite-sized pieces and season them with sea salt and ground black pepper. Wash the leeks thoroughly and slice them into thin rounds (use the white and light green parts). Dice the red bell pepper and mince the garlic cloves.
In a deep pan or large paella pan, 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 a nice golden crust forms. Remove the chicken onto a plate and set aside.
Preparing the sofrito and cooking the rice
In the same pan, over medium heat, add the sliced leeks and diced red bell pepper. Sauté for 5-6 minutes until the leek softens and becomes sweet and translucent. Add the minced garlic and sauté for another 1 minute, taking care not to burn it.
Chef's tip
For a perfect socarrat (the crispy golden crust typical of Spanish rice dishes), slightly increase the heat in the last 2 minutes of cooking until you hear a gentle sizzle, making sure not to let the rice burn.
Wash the leeks very thoroughly before slicing, separating the outer layers to remove any trace of dirt or grit.
15 min
Under an hour
