Arroz al Horno with Chicken | Spanish-Style Baked Rice
(0)
50 min
Under an hour
Sezamo
Descoperă gustul autentic al Valenciei cu acest Arroz al horno: orez rumenit și copt la cuptor într-o singură tavă, cu pulpe fragede de pui, boabe cremoase de năut, felii dulci de roșii și o infuzie aurie de șofran și boia afumată. Un festin spaniol plin de arome, simplu de pregătit și perfect pentru prânz sau cină în familie.
Preparation method
Preparing ingredients and the base
Preheat the oven to 200°C. Heat the chicken stock in a small pot or saucepan and add the saffron threads, leaving them to infuse for a few minutes until the liquid takes on a vibrant golden color.
Season the boneless chicken thigh pieces with sea salt and ground black pepper. In a large skillet or oven-safe casserole dish, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Brown the chicken on both sides for 6–8 minutes until it develops a golden crust, then transfer it to a plate.
In the same skillet, add the remaining olive oil and the whole head of garlic, slightly trimmed at the top to release its aroma. Add the round-grain rice and smoked paprika, sautéing for 1–2 minutes until the grains become translucent and absorb the flavors from the pan.
Chef's tip
For an authentic Spanish texture, do not stir the rice after pouring in the hot stock and placing it in the oven; this allows the signature browned layer to form at the bottom and edges.
If you want an even more rustic touch, you can use a traditional unglazed clay dish (cazuela de barro) or a round cast-iron casserole dish.
25 min
Under an hour
