Arroz con pollo y calabaza | One-Pot Spanish Rice with Chicken and Butternut Squash
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45 min
Under an hour
Sezamo
O mâncare spaniolă clasică de toamnă preparată într-o singură oală: bucăți fragede și rumenite de pui gătite lent împreună cu orez cu bob rotund, cuburi dulci de dovleac plăcintar caramelizat, sofrito aromat cu ardei și usturoi, scăldate într-o supă bogată de pui infuzată cu șofran și boia afumată.
Ingredients
Preparation method
Preparing the ingredients
Peel and deseed the butternut squash, then cut the flesh into cubes of about 2 cm. Cut the boneless chicken thighs into bite-sized pieces and season them with half of the salt and pepper. Finely chop the yellow onion, dice the red bell pepper, and crush the garlic cloves.
Warm the chicken stock in a small saucepan and add the saffron threads, letting them infuse and release a vibrant golden color and distinct aroma.
Browning the meat and butternut squash
In a deep pan or a cast-iron pot (or a wide paella pan), heat the extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them for 6-8 minutes on all sides until they develop an appetizing golden crust. Transfer the meat to a plate.
Chef's tip
For authentic Spanish flavor, do not rinse the rice before cooking — the surface starch helps achieve a rich, cohesive texture typical of traditional Spanish one-pot dishes.
If you prefer a crispy crust on the bottom of the pot (the famous Spanish socarrat), increase the heat during the last minute of cooking until you hear a gentle sizzle and smell a clean toasted aroma.
25 min
Under an hour
