Arroz Meloso with Chicken and Mushrooms | Spanish One-Pot Rice
(0)
50 min
Under an hour
Sezamo
Un preparat tradițional spaniol reconfortant de toamnă: orez cu textură catifelată, pregătit la oală cu pulpe rumenite de pui, ciuperci de pădure parfumate, șofran și boia afumată.
Preparation method
Preparing the meat and mushrooms
Cut the boneless chicken thighs into bite-sized pieces and season them with salt and ground black pepper. Clean the wild mushrooms and cut them into thick slices.
Heat the extra virgin olive oil in a deep skillet or cast-iron pot over medium-high heat. Add the chicken pieces and brown them for 6–8 minutes until golden on all sides. Transfer the meat to a plate and save the juices.
In the same pot, add the wild mushrooms and sauté for 4–5 minutes until nicely browned and full of flavor. Remove them and set aside on the plate with the chicken.
Chef's tip
The secret to an impeccable arroz meloso is a ratio of 1 part rice to 3 parts hot stock and occasional stirring, which creates the signature velvety sauce.
For an intense autumn flavor, combine several types of fresh or brown mushrooms (porcini, chanterelles, cremini).
27 min
Under an hour
