Spanish Arroz con Pollo | Aromatic Rice with Chicken and Smoked Paprika
(0)
45 min
Under an hour
Sezamo
O mâncare spaniolă tradițională la o singură tigaie, cu pulpe fragede de pui rumenite, orez aromat infuzat cu șofran și boia afumată, legume dulci și mazăre verde. O explozie de arome mediteraneene, perfectă pentru un prânz sau o cină de neuitat.
Ingredients
Preparation method
Preparing the Ingredients and Meat
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm) and season them with half of the salt and pepper. Finely chop the onion and garlic, and cut the red bell pepper into thin strips or small cubes.
In a large, deep skillet (or a paella pan), heat the olive oil over medium-high heat. Add the chicken pieces and brown them nicely on all sides for 6-8 minutes until golden brown. Transfer the chicken to a plate and keep warm.
Cooking the Aromatic Base and Rice
In the same skillet, add the chopped onion and red bell pepper. Sauté over medium heat for 4-5 minutes until the vegetables soften. Add the chopped garlic, smoked paprika, and saffron threads, stirring continuously for 1 minute to release the intense aromas without burning the spices.
Chef's tip
For an authentic crispy crust at the bottom of the pan (called socarrat), increase the heat to medium-high during the last minute of cooking, listening for the rice to start crackling slightly.
Use short-grain rice or paella/risotto rice, as it perfectly absorbs the rich flavors of the chicken stock and saffron.
27 min
Under an hour
