Arroz Campero with Chicken | Spanish One-Pot Rustic Rice
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45 min
Under an hour
Sezamo
Arroz campero cu pui și ciuperci este mâncarea de suflet a bucătăriei rurale spaniole — un preparat gătit integral într-o singură oală, plin de gust și arome rustice. Pulpele fragede și aurii de pui se îmbină perfect cu ciupercile călite, ardeiul dulce, boiaua afumată și cimbrul aromat, toate infuzând boabele de orez cu bob rotund într-o supă densă și bogată. O rețetă reconfortantă și spectaculoasă pentru întreaga familie.
Preparation method
Preparing the meat and vegetables
Cut the boneless chicken thighs into bite-sized pieces and season with salt and ground black pepper. Finely chop the yellow onion, dice the red bell pepper, slice the button mushrooms, and finely mince the garlic cloves.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and brown them evenly for 6-8 minutes until an appetizing golden crust forms. Temporarily transfer the meat to a plate.
One-pot rice cooking
In the same skillet, add the onion and red bell pepper. Sauté for 4-5 minutes until softened. Add the sliced mushrooms and minced garlic, cooking for another 3 minutes until the mushrooms release their juices and begin to brown lightly.
Chef's tip
Recipe tip: Do not stir the rice after adding the hot stock! Unlike a creamy risotto, traditional Spanish rice keeps its grains fluffy and forms a delicious crust at the bottom if left undisturbed.
Storage: The dish keeps in the refrigerator in a sealed container for 2-3 days. When reheating, add 2-3 tablespoons of stock or water to restore its juiciness.
15 min
Under an hour
