Arroz con pollo y alcachofas | Rice with Chicken and Artichokes
(0)
50 min
Under an hour
Sezamo
O rețetă spaniolă clasică pregătită într-o singură oală: pulpe fragede de pui rumenite, inimi delicate de anghinare și orez infuzat cu șofran, boia afumată și legume aromate. O mâncare caldă și savuroasă, ideală pentru mesele de toamnă.
Ingredients
Preparation method
Meat preparation and browning
Cut the boneless chicken thighs into bite-sized pieces (about 3–4 cm) and season them with half of the salt and pepper. In a large pot or deep frying pan, heat the extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them evenly for 6–8 minutes, until they form a golden crust. Transfer the meat to a plate and keep warm.
Sofrito base and one-pot rice cooking
In the same pot, add the finely chopped yellow onion and diced red bell pepper. Sauté over medium heat for 4–5 minutes until softened. Add the crushed garlic, smoked paprika, and saffron threads, stirring continuously for 1 minute to release the flavors without burning the spices.
Pour in the tomato passata and cook for 2 minutes until the sauce reduces slightly. Add the quartered artichoke hearts and the risotto rice. Stir well for 1–2 minutes, allowing the rice grains to become completely coated in the flavorful sofrito sauce.
Chef's tip
To get the crispy, browned crust at the bottom of the pan (socarrat), characteristic of authentic Spanish rice, increase the heat to medium-high during the last 2 minutes of cooking, until you hear a gentle crackling sound.
Drain the artichoke hearts well before adding them to the rice, to preserve the balance of the cooking liquid.
15 min
Under an hour
